Mass-Builder Spiced Tomato Masala Chickpea with Sweet Potato, Green Beans & Spinach
Big flavour, sensible numbers. This Indian plate pairs chickpea with sweet potato for 38g protein and roughly 948 kcal.
Ingredients
- 270g chickpeas
- 340g sweet potato
- 80g green beans
- 80g spinach
- 80g onion
- 150g chopped tomatoes
- 6g garlic
- 5g ginger
- 1 tsp each cumin, turmeric & garam masala
- 30g single cream
- 20g cashews
- fresh coriander
Method
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1
Prep everything first: wash and trim the green beans and spinach, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.
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4
Soften the onion for 5 minutes, add garlic, ginger and spices for 1 minute, then pour in the tomatoes and simmer for 10 minutes into a thick masala.
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5
Meanwhile, steam or stir-fry the green beans and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and chickpea, spooning over any remaining sauce. Finish with the fresh coriander.
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7
Bulking upgrade: add the single cream, cashews for extra energy-dense calories.
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