Cooking Time 20mins

Serves 1

Ingredients

1 can chickpeas

½ onion

1 can tinned chopped tomatoes

1 250g of spinach

Cajun spice

Coconut oil- I use Nutristrength

Paprika powder

1 lemon

Extra virgin olive oil

1 cauliflower

½ carrot

½ red pepper

Grounded mixed herbs

Method

1.   Heat 1 Tbsp coconut oil in a wok

2.   Add ½ finely diced onion and heat until browned

3.   Rinse and drain chickpeas before adding to the wok and cook on a high heat for 1 min

4.   Add 1 Tbsp Cajun spice and 1 Tbsp paprika spice to chickpeas stirring thoroughly for approx. 1 min until the chickpeas are well covered in the spices

5.   Leave chickpeas to simmer for a further 5 mins on a low heat while you prepare the cauliflower rice

6.   Either grate or use a food processor to create cauliflower rice. Another option is to purchase a pre grated cauliflower, a lot of supermarkets now sell them and it makes life so much easier.

7.   Grate ½ carrot and finely chop red pepper ready for the cauliflower rice

8.   Come back to the chickpeas, adding 1 can tinned tomatoes and 1Tbsp mixed herbs, stir well and turn the hob to a medium heat before covering the wok with a lid

9.   Add 1 Tbsp to a frying pan and turn the hob to a medium heat, allow coconut oil to heat and melt before adding the cauliflower, carrots and pepper. Keep intermittently stirring for 6-8 mins while the rice warms

10. To finish the chickpea dish, remove the lid and add all of the spinach, allowing it to willt down and stir into the dish. Cover the wok back over until the rice is ready

11. Dish up the chickpeas onto the rice and garnish with coriander

There it is, a super healthy, low calorie, satisfying curry in under 20 mins.

Enjoy xx