Chick Pea Curry

Chickpea Curry

Original recipe from www.drfuhrman.com 

A-Ingredients

  • 2 cans (15 oz) of no-salt-added Chickpeas
  • 2 cans (14.5 oz.) of no-salt-added Diced Tomatoes
  • 1 cup of low sodium Vegetable Broth
  • 2 teaspoons Garlic Powder 
  • 1 tablespoon + 1 teaspoon Curry Powder
  • 1/3 cup Dried Coconut
  • 10 oz. of cut up Baby Bella Mushrooms (1 pkg)

B-Ingredient

  • 10 oz. of cut up Baby Spinach (1 pkg)

Cooking Instructions

  1. Place Ingredients-A in a large sauce pan.
  2. Bring the mixture to a boil over high heat.  Cover the sauce pan and reduce the heat to a simmer
  3. Simmer with occasional stirring until the mushrooms are fully cooked.
  4. Then add the Baby Spinach, cover, and continue cooking with occasional stirring until the spinach is cooked.