Indian · Lunch
Spiced Chickpea Bowl (GLP-1)
A GLP-1-friendly bowl of tempeh simmered with tomato, cumin and garam masala over cooked chickpeas, finished with spinach, paneer crumble and cilantro. Protein-forward and lightly spiced, it stays low in fat and refined carbs while delivering satisfying, easy-to-digest nutrition with high fibre.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
389Calories
37.2gProtein
13.9gFat
31.4gCarbs
6.8gSugar
12.1gFiber
520mgSodium
22mgChol
3.9gSat Fat
980mgPotassium
260mgCalcium
5.8mgIron
0.1mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
protein-rich
low-carb
low-calorie
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Cut tempeh into 1-inch cubes, mince garlic, grate ginger and dice onion so everything is ready before cooking.
2
Saute
Heat olive oil in a small skillet over medium heat, add onion, garlic and ginger, cook 2 minutes until onion softens and turns translucent.
3
Bloom
Stir cumin, garam masala, turmeric and chili powder into the skillet and cook over medium heat for 30 seconds until fragrant and toasted.
4
Simmer
Add tempeh, chickpeas and tomato to the skillet, season with salt, and simmer over medium-low heat for 8 minutes until sauce thickens, stirring occasionally.
5
Wilt
Fold spinach into the skillet and cook over medium heat for 1 minute until leaves collapse and turn deep green.
6
Plate
Spoon tempeh and chickpea mixture into a bowl, scatter crumbled paneer and cilantro on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g tempeh
- 1 cup180g cooked chickpeas
- 1 cup85g, a small portion of a 14.5 oz can canned tomatoes
- 2 cup60g baby spinach
- 2 tsp2 tsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili powder
- 2 oz56g paneer
- 2 tbsp2 tbsp cilantro
- 11 onion
- salt, to taste
