07/03/2021
CURRIED CHICKPEAS & SPINACH
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Put your hand up if you’re time poor! 🙋♀️🙋 This one is for you...
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Aside from chopping the red onion & crushing the garlic, everything else can be tossed into the pan - chickpeas, herbs, coconut milk & spinach. It’s a tasty little number aswell.
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Chickpeas and spinach are two foods I pop on my essentials list for all of my fertility clients.
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Chickpeas are a wonderful source of plant protein and packed full of fibre so may help eliminate any excess oestrogen circulating the body and thus helping to balance your hormones.
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Spinach contains iron and B vitamins which are essential energy producing nutrients for fertility health.
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Stir the spinach in at the end when the pan is off the heat to minimise any of the precious nutrients being lost in the cooking process
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Ingredients:
1 tbsp coconut oil
1 red onion (skinned & finely chopped)
2 garlic cloves (skinned & crushed)
1 tbsp tomato puree
1 tsp paprika
½ tsp turmeric
1 tsp ground coriander
1 pinch chilli flakes
1 tbsp ground almonds
1 glass jar chickpeas
1 can coconut milk
2-3 big handfuls spinach
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Method:
1. Skin and finely chop the red onion and crush / finely chop the garlic. In a wok, gently fry in the coconut oil on a medium heat
2. Once softened, add all the herbs & tomato puree and stir well
3. A couple of minutes later, add the chickpeas & coconut milk
4. Bring to the boil and then simmer for 5 minutes
5. Add the ground almonds, stir and cook for a further 2-3 minutes
6. Take off the heat and stir in all of the spinach
7. Serve with quinoa or wholegrain rice
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