GF (Gluten Free) LC (Lower Carb)
Prep: 10 min Cook: 45 min
Serves: 2 (as a main)
- 1 tsp olive oil
- ½ brown onion, finely chopped
- 1 large celery stalk, finely chopped
- 1 large clove garlic, finely chopped
- 1 red chili, deseeded, finely chopped
- 2 tsp tomato purée
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 x 400g can no-added-salt chopped tomatoes
- 175g potato, cut into 2cm chunks
- ½ x 420g no-added-salt chickpeas, drained and rinsed
- 625ml (2½ cups) boiling water
- 80g baby spinach leaves
- ¼ cup chopped flat-leaf parsley
- Freshly ground black pepper
- 1½ lemon, ¼ juiced and ¼ cut into wedges
- Heat the oil in a medium saucepan over medium heat.
Add the onion and celery. Stir to combine.
Cover and reduce the heat to medium-low, cook, covered, stirring often, for 10 minutes. - Add the garlic and chilli to the pan. Cook, stirring, for 1 minute.
Add the tomato puree, cumin, turmeric and cinnamon.
Cook for a further 2 minutes.
Add the canned tomatoes, potato, chickpeas and boiling water.
Bring to the boil over high heat.
Reduce heat to medium and simmer for 30 minutes or until potatoes are tender. - Add the spinach, parsley and season with pepper.
Stir in the lemon juice.
Spoon into bowls and serve with the lemon wedges to squeeze over.
Energy: 866kJ
Protein: 9g
Total Fat: 4g (Sat. Fat: 1g)
Carbs: 26g
Fibre: 10g
Sodium: 71mg
Carb exchanges: 1½ (GI estimate: medium)
Gluten free
Lower carb
