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Creamy coconut, ginger and lemon spinach with crispy pan baked curry chickpeas

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Creamy coconut, ginger and lemon spinach with crispy pan baked curry chickpeas

Recipe: {serves 2}
1 package frozen spinach
1 red onion finely minced
2 garlic cloves finely minced
1 inch grated ginger
1 tsp cumin
A dash of cinnamon
1 tsp black caraway seeds
1|2 can coconut milk
Zest and juice of 1|2 organic lemon
1|2 tsp agave syrup or coconut sugar
1 can chickpeas drained
1-2 tsps curry powder of choice {I used yellow banana curry powder}
Coconut oil for frying
Salt and pepper to taste

Add some coconut oil both in a pot and in a frying pan and heat up. Add the minced garlic and onion to the pot and cook until a bit caramelized. Add the spices and ginger and stir for about one minute. Add the frozen spinach and let cool for about 5 minutes with a lid on. Meanwhile add the drained and towel dry chickpeas into the hot pan with the coconut oil.

Toss every few minutes so they get crunchy evenly. Check on the spinach, if it’s completely defrosted and liquids started to come out, add the coconut milk. Once the chickpeas are getting lightly golden brown, add the curry powder and season with salt and pepper.

Fry for another few minutes until completely crunchy. Add the zest and juice of the lemon to the spinach and add to bowls. Add the crunchy chickpeas on top. If you happen to have so flatbread, serve with it! Enjoy!

Blog  Creamy coconut, ginger and lemon spinach with crispy pan baked curry chickpeas

Creamy coconut, ginger and lemon spinach with crispy pan baked curry chickpeas

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