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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


  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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