Serves 2



1/2 tablespoon avocado oil

½ cup onion, diced

1 garlic clove, minced

½ teaspoon ginger, grated

1 cup fresh tomatoes, diced

2 cup low sodium chickpeas, rinsed and drained

½ cup oat milk

2 teaspoons curry powder




  1. In a medium pot, add oil, onion, garlic and ginger. Cook until alliums are translucent, about 2-3 minutes.
  2. Add tomatoes, chickpeas, oat milk and spices, mix well. Cover and cook for 10 minutes until the tomatoes have broken down and form a nice stewer texture.
  3. Enjoy over ½ cup brown rice and with a side salad.

Nutrition facts: 220kcal, 6.6gm total fat, saturated fat 0.75gm, 0gm cholesterol, 150mg sodium, 33gm carbohydrates, 9gm fiber, 10gm protein


Recipes provided by:

Michelle Routhenstein, MS RD CDE CDN

Preventive Cardiology Dietitian

Instagram: Heart.Health.Nutritionist