Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 400ml Ayam coconut milk
• 1/2 cup water
• 3 cups pumpkin, diced
• 1 zucchini, diced
• 2 medium carrots, sliced
• 1/2 cup green beans
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• 2 tbs tomato paste
• 1 tbs extra virgin olive oil
• 1tbs curry powder
• 1 tsp turmeric powder
• salt & pepper to taste
• hemp seeds, to sprinkle
• spinach, to serve

Method:

Heat oil in a large saucepan.
Add onion and garlic and saute 1-2 minutes.  Add curry and turmeric powders and stir.  Add coconut milk, 1/2 cup of water and tomato paste, and mix well.  Bring to the boil and then add chickpeas and vegetables.  Simmer for 30-40minutes or until vegetables are soft.  Add salt and pepper to taste.

Serve with spinach and sprinkle with hemp seeds.

Makes 5 serves.

Macros (per serve) 373 calories, 9.8g protein, 25.3g fat, 22.1g carbs