servings=8

This recipe can be adapted to fit any stage of the program. In the initial stage it would be fine to have 2 tbsp.

[recipe-ingredients]

• 1/2 cup canned chick peas
• 1/2 tsp. canola or olive oil
• 1/2 tsp. turmeric
• 1 bunch swiss chard
• 1 bunch spinach
• 1/2 tsp. each of garlic, ginger, cumin, coriander, red chilli powder, garam masala, onion powder
• 2 Tbsp. sugar reduced tomato ketchup
• 1/4 tsp sweetener (adjust to taste)
• 1/4 tsp salt (adjust to taste)
• 2 Tbsp.  5% cream
• cilantro chopped
• green onions, chopped

[recipe-directions]

1. Add swiss chard and spinach to a pot and steam for 3-5 minutes – once it is cooked, you need about 2 cups of it for the recipe.
2. Add all spices (garlic, ginger, cumin, coriander, red chilli powder, garam masala, onion powder) to 1/2 – 1 tbsp oil in a frying pan or pot and cook into a paste
3. Put the cooked spinach and chard mixture into a blender, add the ketchup and spice paste and blend well.
4. Add salt and sweetener to taste.
5. Cook the chickpeas in a pan with the spinach and chard mixture
6. Add cream in the last few minutes of cooking.
7. serve with finely chopped cilantro and green onion on top.

In maintenance you could have a little more of this and you could add onion and tomato.  In the accelerated stage of the program, a couple of tablespoons as an add on side is fine.