Chickpea & Spinach Stir-fry

Here’s a recipe perfect for April – tax season. It’s inexpensive, and loaded with the vitamins and nutrients your body will require to increase your energy, so you can work harder and more efficiently to replenish your depleted bank count.

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I was inspired by a recipe in the May edition of Runner’s World magazine, which featured stir-fries in their “Fuel” section, and was delighted the recipe takes only minutes to throw together. Caldo Verde, a Portuguese and Potato soup, is another recipe that comforts me when the tax man comes knocking on the door.

Changes to recipe: I cut the amount of chickpeas in half and increased the amount of spinach used, eliminated the lemon juice (the tomatoes lent enough acidity for my palate), added fresh cilantro and served the dish over quinoa (1 cup dry cooked in 1 1/4 cups liquid until tender).

Recipe: Chickpea & Spinach Stir-fry

Ingredients

  • 1 tablespoon avocado, rice bran, grape seed or peanut oil
  • 1 (14 ounce can) chickpeas
  • 1/2 tablespoon minced garlic
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 8 cups baby spinach leaves, stems trimmed then washed and spun-dry
  • 2 cups halved cherry tomatoes
  • 2 tablespoons chopped cilantro
  • Plain yogurt as needed, Greek-style preferred

Instructions

  1. In a wok or heavy-bottomed saute pan, heat oil over medium- high heat, Add chickpeas, garlic and ginger and stir-fry 4 minutes, stirring often so the garlic doesn’t burn.
  2. Stir in garam masala, turmeric and cayenne. Cook for 1 minute. Stir in spinach and cook until just wilted. Stir in cherry tomatoes and lemon juice and heat 30 seconds.
  3. Served topped with a dollop of yogurt over quinoa, if using.

Number of servings (yield): 4

Time: 30 minutes

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