Course: Stress-free weeknight meals, Low-lift workday lunches

Keywords: Cook with your kids, Cooking with connection, Cooking with joy

Chickpeas and spice are the winning combo that make this dish good for both your brain and your taste buds. Curry, cumin, and cinnamon are all potent spices that suppress inflammation and help regulate glucose. Chickpeas provide the fiber, B vitamins, and zinc to keep you energized for the long haul.

Ingredients

• 2 tbsp coconut oil
• 2 onions
• 1 14-ounce can of tomatoes
• 1 16-ounce can of chickpeas, drained
• 3 garlic cloves, minced
• 1 tsp curry powder
• 1/4 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cayenne pepper
• 10–16 ounces of spinach 
• 1 14-ounce can of coconut milk
• 1 lime
• Salt (to taste)

Prep

1. Add coconut oil to a pan over medium heat.
2. Add onions to the pan and stir. Cook for 3 minutes or until onions begin to turn translucent.
3. Add tomatoes and salt and cook until tomatoes release juices, about 8 minutes.
4. Add the chickpeas, garlic, curry powder, cumin, cinnamon, nutmeg, and cayenne and stir. 
5. Add your desired amount of spinach along with the coconut milk and stir. 
6. Bring to a boil then reduce to a simmer for 10–12 minutes.
7. Remove from heat and top with lime juice. Serve over quinoa, brown rice, or cauliflower. 

Check out the Nourish to Thrive Learn program for more great recipes and resources.

Through bite-sized videos and a range of supporting materials, you’ll learn how to build food habits to sharpen focus, reduce anxiety, and reconnect with the joy of food.