Serves: 2
Calories: 480/serving
Calories: 480/serving
| Ingredients | Qty | Prep |
| Red lentils | 1/4 cup | |
| Quinoa | 1/4 cup | |
| Spinach | 2 + 1 cups | |
| Garbanzo beans | (1) 15 oz can | |
| Tomato | 2 large | |
| Red onion | 1 large | chopped |
| Water | 2 cups | |
| Garam masala | 1 tsp | |
| Cumin powder | 1/4 tsp | |
| Coriander powder | 1/4 tsp | |
| Cinnamon powder | 1/4 tsp | |
| Salt | to taste | |
| Ginger garlic paste | 1 - 2 tsp | |
| Red pepper flakes |
Method:
- Blend tomatoes and 2 cups spinach to paste
- Fry onion and red pepper flakes for a few minutes
- Add ginger garlic paste and all spice powders
- Add the spinach paste, water, salt, pepper, quinoa, lentils and chickpea
- Cover and cook on medium for 20 minutes
- Mix in 1 cup of chopped spinach and remove from heat
- Adjust salt and seasoning
- Garnish with sriracha sauce, cashews or shredded cheese
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