Note: For softer and more porridge-like oats, add ¼ cup more liquid and cook until absorbed.
Ingredients
1 cup water
½ cup old-fashioned oats
¼ tsp. salt
¼ tsp. garlic powder
¼ tsp. curry powder
½ cup cooked or canned chickpeas
1 cup baby spinach
1 Tbsp. tahini
coriander leaves chopped
Preparations
Bring the water to a boil in a small pot on high heat. Add oats, salt, garlic powder, and curry powder, and reduce heat to medium-low. Cover with lid ajar, and cook for eight minutes.
Add chickpeas, spinach, and tahini. Stir and warm through until the oats have reached the desired texture, 1-2 minutes. Taste and adjust salt or curry powder if needed and add hot sauce if desired!
Garnish with finely chopped coriander leaves. Serve hot, if desired with a bowl of curd to add more protein.
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