Curried Chickpeas Meal Prep

Ingredients

• 1 Tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 Tbsp fresh ginger, grated
• 2 tsp curry powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can chickpeas, drained and rinsed
• 5 oz fresh spinach
• 1/4 cup plain yogurt
• Salt and pepper to taste
• 1 Tbsp olive oil
• 1 small head cauliflower, cut into florets
• 1 tsp curry powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 pieces Homemade Naan (1/2 piece per box)
• Or 4 cups cooked rice (jasmine or basmati)

Instructions

1. Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté until softened, about 5-7 minutes.
2. Add the minced garlic and grated ginger and cook for about 1 minute more, until fragrant.
3. Stir in the curry powder, cumin, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until fragrant.
4. Pour in the undrained diced tomatoes and bring to a simmer. Stir in the drained and rinsed chickpeas.
5. Reduce the heat to low, cover, and let it simmer for about 10 minutes, allowing the flavors to meld.
6. While the chickpeas are simmering, prepare the cauliflower: Preheat your oven to 400°F (200°C).
7. On a baking sheet, toss the cauliflower florets with 1 Tbsp olive oil, 1 tsp curry powder, salt, and pepper.
8. Spread the cauliflower in a single layer and roast for 20-25 minutes, or until tender and slightly browned.
9. Once the chickpea mixture has simmered for 10 minutes, stir in the fresh spinach, handful by handful, until it wilts.
10. Remove the skillet from the heat and stir in the plain yogurt until smooth and creamy.
11. Season the curried chickpeas with salt and pepper to taste.
12. To assemble the meal prep boxes: Divide the curried chickpeas, curry roasted cauliflower, and 1/2 piece of naan (or rice) among four meal prep containers.