Spinach and Chickpea Stir-Fry
Method
Prepare the Stir-Fry: Heat the extra virgin olive oil in a large frying pan over a medium heat. Add the thinly sliced red onion and sauté for 3–4 minutes until the onion softens and begins to caramelise slightly. Add the minced garlic and ground cumin to the pan, cooking for an additional 1–2 minutes until fragrant and the spices coat the onions.
Add the Chickpeas: Next, add the drained chickpeas to the frying pan. Stir well to coat the chickpeas with the spiced onion mixture. Allow them to cook for about 5 minutes, stirring occasionally, until the chickpeas are lightly browned and slightly crispy on the edges.
Add the Spinach: Add the fresh spinach in batches, stirring as it wilts. This should take 2–3 minutes. Once all the spinach is wilted and mixed well with the chickpeas and onions, season the entire dish with salt and freshly ground black pepper to taste. Continue cooking for another minute to combine the flavours fully.
Serve: Remove the frying pan from the heat and serve hot. This dish can be served as a main dish with quinoa, brown rice, or wholegrain couscous, or as a nutritious side dish to complement a larger meal. Garnish with fresh herbs such as parsley if desired for added freshness.
This Spinach and Chickpea Stir-Fry is a simple yet flavorful dish that packs a nutritious punch. The chickpeas provide a hearty source of plant-based protein and fiber, while the spinach brings in a boost of vitamins and minerals. This easy stir-fry is a perfect anti-inflammatory meal, rich in wholesome ingredients that are both satisfying and nourishing. Mushroom and Barley Risotto
Nutrition Facts
Per serving
