This quick, warming dish is perfect for busy weeknights and can also be prepped ahead in the morning or the night before. Packed with anti-inflammatory ingredients like turmeric and ginger, plus antioxidants, prebiotics, and fibre, it’s a powerhouse for gut, immune, and hormone health. With a natural source of phytoestrogens, this chickpea and spinach dish is both nourishing and delicious
Ingredients:
- 2 tbsp coconut oil
- 1 red onion, diced
- 2 tsp ground cumin
- 1/2 tsp ground turmeric
- 2 tsp ground coriander
- a thumb sized piece of ginger, grated
- 1 red chilli, chopped (remove the seeds if you don’t like it too spicy)
- 3 cloves of garlic, crushed
- handful of coriander stalks, finely chopped
- 1 tin chopped tomatoes
- 1 tin chickpeas
- 1 red pepper diced
- 1/2 pack of mushrooms, sliced
- 2 large handfuls of spinach leaves
- 1/3 creamed coconut block
- a handful of coriander leaves, chopped
- fresh lime to garnish
Steps:
- Peel and chop onion then heat coconut oil in a large pan over a medium heat and sauté for 3-4 minutes until onions are translucent.
- Meanwhile peel garlic, chop chilli and grate ginger. Also dice pepper and slice mushrooms.
- Add spices, crushed garlic, grated ginger and chopped chilli to onions and stir for 1 minute.
- Add peppers and mushrooms and stir to coat in spices.
- Add tinned tomatoes and 1/3 of coconut block and stir until coconut melted. A little boiling water can be added if sauce too thick.
- Add chopped coriander stalks and drained chickpeas. Cook for 15 minutes.
- Add spinach and stir until wilted. Add chopped coriander leaves and mix through.
- Serve with cauliflower rice or brown rice and a squeeze of fresh lime.