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Ingredients
US|METRIC
3 SERVINGS
- 1 1/2 cups chickpeas (canned – drained and rinsed)
- 1 1/2 cups jasmine rice (cooked*)
- 1/3 cup coconut milk (full-fat)
- 1 Tbsp. curry powder
- 2 Tbsp. agave syrup (or maple)
- 4 Tbsp. lemon juice (added to skillet mixture)
- 4 cloves garlic (chopped)
- 2 tsp. extra virgin olive oil (for pan)
- 1/4 tsp. salt (or to taste)
- black pepper (to taste)
- 1 sweet potato (small, peeled and diced)
- 2 cups spinach (or kale)
- 2 Tbsp. lemon juice (squeezed over top to serve)
- 1 pita pocket (sliced into triangles)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium550mg23% |
| Potassium730mg21% |
| Protein14g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate119g40% |
| Dietary Fiber9g36% |
| Sugars4g |
| Vitamin A160% |
| Vitamin C45% |
| Calcium20% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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