Garbañzo (aka chickpea) is a rich source of vitamins, minerals and fiber, add to spinach for more nutrients and antioxidants. It is a dinner in itself or add rice and yogurt or spooned over baked potatoes, or....endless dishes.
Serves 4
1 Tbs. (15 ml) coconut or olive oil1 minced organic onion
minced organic garlic cloves
chopped 2 organic celery stalks
organic spinach
14 ounce (400 g) can of organic coconut milk
1 inch (2,55 cm) chopped ginger
1 tsp. (5 g) each: mustard seed and ground coriander
1 Tbs. (15 ml) curry powder
1 Tbs. (15 g) ground cumin
sliced organic cherry tomatoes
2 cans of 14 oz. (400 g) garbañzo drained and rinsed
1/2 organic lemon
2 Tbs. (30 g) (dairy-free) yogurt
optional: chilli flakes and black pepper
1. Add onions, garlic, celery, and oil to a saucepan.
2. Cook over medium heat for 5-10 minutes, until onions and celery have softened.
3. In boiling water, wilt about half the spinach.
4. Add the coconut milk and use a hand blender to purée the spinach.
5. Add the ginger, mustard seeds, coriander, curry powder, and cumin to the celery-onion mixture.
6. A few minutes later, add the spinach, tomatoes, chickpeas, and rest of the coconut milk.
7. Turn the heat up until it starts to bubble, then down to simmer.
8. Simmer between 15 and 20 minutes.
9. Add the rest of the spinach towards the end of cooking.
10. Add the lemon juice and yogurt.
11. Sprinkle with the optionals chili flakes.
Note: Leave out the yogurt if you want to freeze some of this.
