Spinach and Chickpea Saute with Coconut
Servings 4 servings
Calories 85kcal
Ingredients
- 3 cups organic baby spinach
- 1 can organic garbanzo beans / chickpeas
- 1 tablespoon coconut oil
- ½ teaspoon black mustard seeds
- 5-6 curry leaves
- ½ teaspoon turmeric powder
- ¼ cup grated coconut
- ½ teaspoon cumin seeds
- 1 pearl onion
- 2 dried red chillies 1 teaspoon red chilli flakes
- salt to taste
Instructions
- 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.
Nutrition
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