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Chickpea & Spinach Stir-fry
Posted by Peggy on April 14, 2013
Recipe: Chickpea & Spinach Stir-fry
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
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.
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.
Served topped with a dollop of yogurt over quinoa, if using.
Number of servings (yield):
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