Here is everything you need

  • 1 tbsp. coconut oil
  • 1 large onion, chopped
  • 2 tbsp. ginger, grated
  • 2 cloves garlic, minced
  • 2 cups (340g) chickpeas, canned
  • 16 oz. (450g) pumpkin, peeled, chopped
  • 1 cup. (240ml) tomato passata
  • 1 ¼ cup (300ml) coconut milk, canned
  • 7 oz. (200g) fresh spinach
  • 2 cups (300g) cherry tomatoes

Spices:

  • 1 tsp. ground cumin
  • 1 tsp. turmeric
  • 1 tsp. ground coriander
  • 1 tsp. cinnamon
  • 1 tsp. cardamom

 SERVES 4

How to put it together

  1. In a large saucepan, heat the oil over medium-high heat.
  2. Add the onion, ginger and garlic, and cook for 1-2 mins, until soft. Next, add in the spices and continue cooking for another 2-3 mins, add a splash of the coconut milk to prevent from burning.
  3. Next, add in the chickpeas (with a splash of the brine), pumpkin, tomato passata and the remaining coconut milk. Additionally, add in ½ cup (120ml) of water, then season with salt and pepper, and mix well.
  4. Bring to boil, then lower the heat, cover the saucepan with a lid and simmer for 20 mins, stirring occasionally.
  5. Lift the lid and cook for another 5-10 mins until the sauce reduces and thickens. Finally, add the spinach and cherry tomatoes, mix well and take off the heat.Serve with a portion of brown or white rice (not included in macro info).

Rick’s Opinion

If you want to heat your body up before your workout then this is the meal you want atleast a couple hours before training.