I found this recipe on Cooking Light. I was a little skeptical of it because I've never really loved chick peas and I had never cooked anything with garam masala. But this recipe turned out to be delicious, healthy, easy and cheap to make. I didn't even need to measure anything as I cooked.
I've started the Tone It Up frisky fall challenge. Its a fun and challenging workout plan that's free if you sign up. It's 8 weeks long and you run 100 miles by Halloween, the trainers give you a different work out each day. Here's the site if you're curious, http://toneitup.com
Besides the workouts I've made a few goals for myself to get back into pre pregnancy weight. One is meatless Mondays. This is my first Monday doing this, hopefully I'll have more yummy recipes to share for you guys.
This serves about 4 and is 305 calories per serving.
Ingredients:
1 can of chick peas, drained
1 can of crushed tomatoes or petite diced
1/2 diced sweet onion
1 T olive oil
2 handfuls of sprinach
1 1/2 teaspoon garam masala
1/4 cup plain Greek yogurt
Salt to taste
1/4 chopped cilantro
Brown rice
Cook the rice directed as on the box
In a large pot heat up olive oil and sauté onions for 5 minutes
Add garam masala
Stir in chick peas, tomatoes, spinach and salt. Occasionally stir for 2 minutes.
Remove from heat and add yogurt and salt.
Serve over rice, garnished with cilantro.
No comments:
Post a Comment