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.

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).