Spinach and Chickpea Saute with Coconut
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Rinse and chop the spinach roughly and keep aside. Drain and rinse the garbanzo beans and keep aside.
Heat the oil and add the mustard seeds to it. Once they splutter, throw in the curry leaves too.
Add the spinach and once it starts to wilt, add the garbanzo beans, turmeric powder and mix well.
Meanwhile, smash the coconut, cumin, pearl onion and red chillies till they just about come together.
Add this to the spinach and chickpeas and some salt and mix well. Saute for a minute or so till it all comes together.
Serve with rice or rotis or eat as it is as a salad or a snack.
Serving: 1g | Calories: 85kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 22mg | Potassium: 237mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2370IU | Vitamin C: 64.2mg | Calcium: 31mg | Iron: 1.3mg