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🍽️ Quick Spinach and Chickpea Pan

450 kcal · 30 min · 4 servings

Ingredients

• 2 onion(s)
• 2 clove(s) garlic
• 1 small piece ginger (about as big as half a clove garlic)
• 2 tomato(s) (fresh, or 200 g chunky tomatoes (can))
• 2 tbsp coconut oil
• 1 can coconut milk (creamy (400 g))
• 0.5 tsp salt
• 1 pack spinach, frozen (approx. 400 - 450 g)
• 0.5 tsp paprika powder
• 0.5 tsp turmeric powder
• 0.5 tsp coriander leaves (shredded)
• chili flakes
• 1 small can chickpeas (well drained (400 g can))

Instructions

1. 1. Thaw the spinach.
2. 2. Drain the released water from the spinach.
3. 3. Peel the onion.
4. 4. Peel the garlic.
5. 5. Peel the ginger.
6. 6. Score the tomatoes at the stem end.
7. 7. Pour hot water over the tomatoes.
8. 8. Peel the skin off the tomatoes.
9. 9. Dice the onion.
10. 10. Dice the tomatoes.
11. 11. Finely chop the garlic.
12. 12. Finely chop the ginger.
13. 13. Heat the coconut oil in a deep pan.
14. 14. Add the onion to the pan.
15. 15. Add the garlic to the pan.
16. 16. Add the ginger to the pan.
17. 17. Sauté the onion, garlic, and ginger until translucent.
18. 18. Add the spinach to the pan.
19. 19. Add the tomatoes to the pan.
20. 20. Add the coconut milk to the pan.
21. 21. Add the water from the coconut milk can to the pan.
22. 22. Season the dish to taste.
23. 23. Stir everything well.
24. 24. Cover the pan.
25. 25. Simmer the dish over low heat.
26. 26. Simmer the dish for about 10 minutes.
27. 27. Add the chickpeas to the pan.
28. 28. Stir in the chickpeas.
29. 29. Let the dish rest briefly.
30. 30. Taste the dish again.
31. 31. Sprinkle chili flakes over the dish.
32. 32. Serve the dish with rice.

Nutrition per serving

• kcal: 450
• Protein: 12 g · Fett/Fat: 30 g · Carbs: 30 g