Curried Chickpea Stacks - Grains & Legumes Nutrition Council

Ingredients

• 1 large onion, peeled and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 1 tbs grated fresh ginger
• 1/2 cup finely grated carrot
• 1/2 cup finely grated pumpkin
• 1 teaspoon ground cumin
• 1 tbs mild and spicy curry powder
• 1 400g tin chickpeas, rinsed and drained
• 1/2 cup regular rolled oats
• 2 eggs
• 1/2 cup basmati rice
• 1/2 cup yellow split peas
• 1 tsp tumeric
• 1 cup vegetable stock
• 1/2 cup mixed dried cake fruit
• 1 large eggplant
• 1 cup baby spinach leaves, washed and dried
• 1/2 cup Greek yoghurt
• 2 tbs olive oil