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‘Tis the season when most of us are short on time and throwing together a meal that is quick, nutritious and delicious can be a challenge.

Look no further because this recipe fits the bill.

The ingredients listed below are those that I usually have on hand and the spices are available in most grocery stores.

I wanted the masala to be the focus of the dish and drew upon my experience with spices to determine how much masala to use in comparison to the other seasonings. Turmeric, smoked paprika and cardamom are strong spices and too much of any one of them can quickly turn a dish into a disaster.

While I wanted the masala to be the focus of the dish, the soba noodles turned out to be the “surprise” and ultimately the star of the show. They were a last-minute addition that paired perfectly with the other ingredients, tasted phenomenal and left us feeling satiated.

Throwing most of the ingredients in all together and letting the dish simmer for three hours allowed me to focus on other things for the day, making this dish quick and easy!


Serves 6-10

8-16 oz dry chickpeas, soaked overnight (I used 16 oz because we love them!)
the chickpeas’ juice, about 4 cups
28 oz can fire roasted diced tomatoes
1 onion, diced
2 large garlic cloves, minced
1 tbsp ginger root, zested
2 tsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp smoked paprika
1 tsp cardamom powder
14 oz can coconut milk
1 tbsp cilantro, chopped
1/2 – 1 tbsp sea salt
cracked pepper to taste
soba noodles, 7-14 oz, or amount to your liking
lime, cilantro and spinach for topping – optional, amount to your liking

Soak chickpeas overnight. The following day drain, rinse and cook chickpeas on medium heat until tender. About an hour. Do not drain after the peas have finished cooking.
Add tomatoes, onion, garlic, ginger root, garam masala, cumin, turmeric, smoked paprika, cardamom powder, coconut milk and 1 tbsp cilantro to the chickpeas and its juice. Add water if juice from chickpeas yielded less than 4 cups.
Simmer on low heat for 3 hours or until ready to serve.
While mixture is simmering, juice the lime, chop a bunch of cilantro and set aside until ready to serve the dish.
Cook soba noodles according to package instructions about 10 minutes before serving dish.
Place cooked soba noodles in individual bowls, add the masala mixture and top with a little lime, cilantro and spinach.

Do you have a favorite quick and easy meal that is also nutritious?  Please leave a comment…or recipe!