Chickpea curry with bulgur and carrots

Ingredients

• cooked chickpeas: 3/4 cup, about 180 g
• cooked bulgur: 3/4 cup, about 130 g
• carrots: 1-2 pcs, about 60 g
• tomato sauce: 3/4 cup, about 50 g
• olive oil: 1 tbsp, about 10 g

Instructions

1. Measure out the legumes, grain and vegetables.
2. Braise the vegetables, then add the main component and spices.
3. Cook until done and divide into the specified serving.

Nutrition

Contains: Gluten

Swaps

• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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