Essayez ce délicieux bol repas - riche en protéines végétales et en fer.
Chickpea and spinach bowl
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Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
Try this very tasty lunch bowl - packed with plant-based protein and iron.
Ingredients
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Chickpea (canned or boiled, drained) 300 g
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Cherry tomatoes 200 g
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A bag of fresh spinach
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ground cumin ½ tsp
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ground coriander ½ tsp
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a pinch of chilli powder
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sea salt ½ tsp
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extra virgin olive oil
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apple cider vinegar with ginger and turmeric
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roasted pistachios 50 g for topping
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organic oregano
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dairy-free coconut yoghurt
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2 garlic cloves (for spinach) or organic garlic powder
Directions
Marinade the chickpeas - into a small bowl add drained chickpea, salt, cumin, ground coriander, chilli powder (for taste) olive oil, vinegar. Mix well!
Spinach: On a medium size pan, heat up some olive oil and garlic. Add spinach, cover with the lid and saute for 10 min. When ready, set aside to cool down. If you don’t have fresh garlic - use garlic powder or dehydrated garlic flakes.
Prepare the tomatoes - roast them in the oven for 15-20 min (200 C) or fry them (whole) in hot oil on a small pan.
Assemble the bowls. Put half of the chickpea and half of spinach in each of them (side by side).
Add 3-4 tbsp of cold coconut yoghurt. Place the tomatoes on top of yoghurt.
Sprinkle with extra virgin olive oil, top with oregano and crushed pistachios.
