In my quest to eat as much healthy food as possible, after looking at the tins of chickpeas in my cupboard I decided to grab one and then take a look in the fridge to assess how appropriate its contents might be for a tasty dish. Hurray a bag of spinach. That was me well onto my way for my next dish. Recalling I also had tinned tomatoes I grabbed those and a few other ingredients to add a bit more flavour and set to work.
Chickpeas are a great bulking ingredient and are fibre rich. They are also a great vegetarian friendly source of protein a good fact for vegetarians to know when confronted with any naive carnivores that think all should follow suit and eat meat. I eat a range of foods including meat although not often although if you look at our teeth we were designed to eat both meat and foods originating from plants. Of course some prefer to refrain from eating animal products for varying reasons and that is ok. Each to their own as far as I am concerned. Man wouldn’t have eaten meat often as it was harder to catch animals and would rely on mainly plant derived foods.
The trend was in the past to eat more meat based food but as we find out more about the health aspects of eating meats and what negative effects some may have on the body many are favouring vegetarian and vegan diets.
My Chickpea with Spinach and Tomato recipe is perfect for vegetarians and vegans just omit the yoghurt and you have a great dish that it tasty and healthy.
Serves 2 as a main but also makes a great side dish for 4 – 5.
1tbs extra virgin olive oil
1 white onion
3 cloves of garlic
1 piece of ginger 2cmx2cm in size
1 tin of chickpeas (400g)
1 tin of chopped tomatoes (400g)
150g fresh baby spinach washed and strained
1tsp Madras curry powder
1/8tsp cayenne pepper
Salt to season
Coriander (optional) I added in about 3tbs.
Finely slice the onion and chop the garlic and ginger into small pieces.
In a preheated saucepan add in the olive oil and toss in the onion, garlic and ginger.
Stir fry for about 4 minutes then add in the curry powder and cayenne.
Stir for a further 2 minutes then add in the spinach and stir slowly until it wilts.
Add in the chickpeas, stir well.
Add the coriander and season with salt and serve.
You can add a big dollop of Greek yoghurt if you fancy as it goes really well although the dish is very flavourful as it is.