Loaded chickpea masala with spelt chapatis (Diabetes)

Loaded chickpea masala with spelt chapatis (Diabetes)

4.0 30 ratings

Prep. 15min

Total 40min

4 portions

Ingredients

Chapatis

white spelt flour
150 g
warm water
60 g
extra virgin olive oil
15 g
sea salt
¼ tsp

Chickpea masala

onion cut into quarters
200 g
garlic clove
1
fresh ginger peeled
20 g
extra virgin olive oil
15 g
yellow mustard seeds
2 tsp
garam masala (see Tip)
2 tsp
ground coriander
1 tsp
ground turmeric
½ tsp
cayenne pepper
¼ tsp
canned diced tomatoes no added salt
400 g
reduced-fat coconut milk
160 g
water
80 g
cauliflower cut into florets
650 g
canned chickpeas no-added salt, rinsed and drained
400 g
spelt flour to dust
fresh baby spinach leaves
250 g
natural yoghurt high protein (see Tip)
95 g
fresh coriander leaves only
2 sprigs
ground black pepper to taste

Difficulty

easy

Nutrition per 1 portion

Sodium 310 mg

Protein 20.3 g

Calories 1820 kJ / 435 kcal

Fat 14.8 g

Fibre 12.8 g

Saturated Fat 5.3 g

Carbohydrates 50 g

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Also featured in

Thermomix® Cooking for Diabetes 72 Recipes
Australia and New Zealand

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