Name: Chickpea Spinach (Coconut and/or Tomato)
Prep time: 15 min
Cook time: 10 min
Yield: 2 servings
Ingredients: 160 g of chickpeas (canned, drained weight); 15 cl of coconut milk; 150 g of crushed tomato (optional); 100 g of fresh spinach; 0.5 red onion; 1 teaspoon of curry powder; 1 teaspoon of ground cumin; 6 leaf of fresh coriander (optional); 80 g of brown rice; 1 eggplant (optional)

Chickpea Spinach (Coconut and/or Tomato)

Add sesame seeds and/or coriander leaves to the dish. If you don't have fresh spinach and chickpeas, you can use frozen or canned ones. Replace coconut milk with yogurt and/or crushed, peeled, or diced tomato for a lighter version.

Vegetarian Vegan Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 10 minutes

Cost per serving: 1,56 €

Energy: 489 kcal / serving

Nutritional score:

Instructions

1. Peel the onion. Finely chop it.
Wash, peel, and thinly slice the eggplant (or zucchini).
Remove the stems from the spinach leaves. Rinse them, then roughly chop them.
2. Sauté the spices, onion, and eggplant in a saucepan with olive oil.
Add the tomatoes and/or coconut milk, then simmer over low heat for 5 minutes.
3. Pour in the drained and rinsed chickpeas, then add the spinach. Let the mixture simmer for 10 minutes, stirring occasionally.
Meanwhile, cook the rice according to the package instructions.
Serve sprinkled with sesame seeds, according to taste.