Chickpea and spinach curry (GF)
Another dish that I made for my vegetarian friend when she had her children and I was so impressed with the recipe that I often make batches of it for my lunch, so that even when I’m on the go I know I can have a healthy and filling lunch. It does what it says on the tin really; chickpeas, tomatoes and spinach in a homemade curry paste. The spices are tasty and fragrant as opposed to blow your head off hot, spicy food can affect the taste of your breast milk so I haven’t made it too hot to handle!
Health benefits: The chickpeas in this dish are an excellent source of protein and fibre, (fibre helps prevent constipation and if you’ve recently given birth you’ll know how important this is!), they are low GI so stabilise blood sugars as well as providing the mineral manganese which is used in energy production. Another energy boost comes from their high iron content which is important if you’re breastfeeding or have recently given birth. Spinach also contains iron, (although not as much as first thought!) and also provides vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C – all of that from a little green leaf – amazing!!
Ingredients: olive oil, chickpeas, spinach, onion, garlic, tomatoes, ground cumin, ground coriander, paprika, black pepper, onion powder, garam masala, coriander, chilli, lemon juice, salt
Serves: 1 person
Nutritional information per serving: