Packed with protein from chickpeas and iron from spinach paired with spices providing a natural anti-inflammatory (serves one).

Ingredients:

• 1 can chickpeas
• 1 tsp turmeric
• 1 tsp ginger, grated
• 1/2 tsp cinnamon
• 250ml coconut milk
• 100g spinach

Instructions:

1. In a pot, heat a bit of olive oil and sauté the grated ginger for a minute until fragrant.
2. Stir in the chickpeas, turmeric, cinnamon, and coconut milk. Let the mixture simmer for about 10 minutes, allowing the flavors to combine.
3. Add the spinach to the pot and cook for another 5 minutes, until wilted.
4. Serve this curry with brown rice or quinoa for added fiber.