1. Add the oil to a medium-sized pot over medium-low heat. When hot, add the onion and cook for 3-4 minutes or until they begin to soften. Add the garlic and cook for 30 seconds.
2. Add the chickpeas, tomatoes in juice, the coconut milk, and all the seasonings. Mix to combine.
3. Add the potatoes. Reduce the heat to simmer, cover and cook for 50-60 minutes, or until the potatoes are tender.
4. Add the spinach and stir into the mixture so the spinach wilts.
5. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (572g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 352 (37%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 25.5g||127 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 0mg||0 %|
|Sodium 88.3mg||3 %|
|Potassium 2586.7mg||68 %|
|Total Carbohydrate 122.8g||36 %|
|Dietary Fiber 31.2g||125 %|
|Sugars, other 91.7g|
|Protein 35.8g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 943
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