Skip to main content

Baby spinach and chickpea stir fry

Although suitable for the strictest vegetarians, this recipe for spinach and chickpea is an example of a well balanced dish that can please everyone.

Ingredients

2 cans chickpeas (drained and rinsed, 14 oz cans)
4 ounces spinach (baby spinach leaves, rinsed)
1 can tomato (chopped tomatoes, 16 oz can)
1 chili pepper (small red chili, seeded and finely sliced)
2 cloves garlic (peeled and crushed)
1 onion (red onion, thinly sliced)
1 teaspoon cumin (ground)
2 tablespoons olive oil

Instructions

  1. Heat the oil in a wok and add the cumin and onions, stir fry for approximately 5 minutes.
  2. Add the garlic and chilli and stir fry a further 2 minutes. Now add the chickpeas and tomatoes.
  3. Reduce the heat and simmer for approximately 10 to 15 minutes.
  4. Add the spinach 1 minute before removing from heat and stir through.
Total time
35 minutes
Cooking time 20 minutes
Preparation time 15 minutes
Yield
4 servings

Notes

Serve with rice or noodles for a balanced meal. This keep the recipe as gluten free kif served with rice or rice noodles. Otherwise, serve with ordinary noodles.

Source

Tex-Mex fusion

easy, skillet
dairy free, vegetarian, main
Texas food recipes
Food in U.S.A.

Calling all foodies and wine lovers!

Are you ready to spice up your culinary adventures? Subscribe to Fabulous Food and Wine World, the newsletter that brings the delicious delights of the world straight to your inbox.

Subscribe

* indicates required

Please select all the ways you would like to hear from World Food and Wine:

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

We use a marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to this platform for processing.