It's a great vegetarian source of muscle-building protein and iron. Way to spice up your morning!
In case you’re getting tired of overnight oats.
Keep calm and curry on? Nah. This spinach-and-chickpea combo is spiked with the anti-inflammatory turmeric but won't set your mouth afire. And it's a great vegetarian source of muscle-building protein and iron. Way to spice up your morning!
1 Tbsp canola oil
1/2 cup diced onion
1 clove garlic, minced
1 tsp curry powder
1 tsp garam masala
1 can petite diced tomatoes with juices (14.5 oz)
1 can chickpeas (15 oz), drained and rinsed
1/4 tsp kosher salt
1/4 tsp black pepper
5 oz baby spinach
2 cups plain 2% Greek yogurt
1. Heat oil in a skillet over medium-low. Cook onion and garlic until translucent, 5 to 6 minutes. Add curry and garam masala and cook until fragrant, about 1 minute.
2. Increase heat to medium and add tomatoes with juices, chickpeas, salt, and pepper; bring to a boil. Add spinach, stirring until wilted, 2 to 3 minutes.
3. Divide yogurt among 4 bowls, topping each with the chickpea mixture.
MAKES 4 SERVINGS
Per serving: 220 cal, 7 g fat (2 g sat), 25 g carbs, 7 g sugar, 640 mg sodium, 7 g fiber, 15 g protein
This article originally appeared in the January/February 2017 issue of Women's Health. For more delicious breakfast recipes, pick up a copy, on newsstands now.