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
- In a medium pot, add oil, onion, garlic and ginger. Cook until alliums are translucent, about 2-3 minutes.
- 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.
- 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