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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
Preparation time
15
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.