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Loaded chickpea masala with spelt chapatis (Diabetes)
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Ingredients
Chapatis
- 150 g white spelt flour
- 60 g warm water
- 15 g extra virgin olive oil
- ¼ tsp sea salt
Chickpea masala
- 200 g onion, cut into quarters
- 1 garlic clove
- 20 g fresh ginger, peeled
- 15 g extra virgin olive oil
- 2 tsp yellow mustard seeds
- 2 tsp garam masala (see Tip)
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 400 g canned diced tomatoes, no added salt
- 160 g reduced-fat coconut milk
- 80 g water
- 650 g cauliflower, cut into florets
- 400 g canned chickpeas, no-added salt, rinsed and drained
- spelt flour, to dust
- 250 g fresh baby spinach leaves
- 95 g natural yoghurt, high protein (see Tip)
- 2 sprigs fresh coriander, leaves only
- ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 1820 kJ / 435 kcal
- Protein
- 20.3 g
- Carbohydrates
- 50 g
- Fat
- 14.8 g
- Saturated Fat
- 5.3 g
- Fibre
- 12.8 g
- Sodium
- 310 mg
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