Make Healthy Meals

2 (14 ounce) cans of chickpeas, drained and rinsed
4 ounces baby spinach leaves
1 (14 ounce) can of chopped tomatoes
1 small red chilli, seeded and finely sliced
2 garlic cloves, peeled and crushed
1 red onion, finely sliced
1 teaspoon ground cumin
2 tablespoons olive oil

Heat the oil in a  wok and add the cumin and onions, stir fry for approximately 5 minutes.  Add the garlic and chilli and stir fry a further 2 minutes.  Now add the chickpeas and tomatoes.  Reduce the heat and simmer for approximately 10 to 15 minutes.  Add the spinach 1 minute before removing from heat and stir through.  Serve with rice or noodles.

2 Responses to “Baby Spinach and Chickpea Stir Fry”

1. C Duran Says:
   March 7th, 2008 at 12:12 am

   This sounds delicious. I guess I know what I’ll be making for dinner tomorrow night!

2. Kate Says:
   March 7th, 2008 at 6:18 am

   This sounds yummy! I’ve been looking for a recipe to use the cans of chickpeas in my cupboard. Hummus — much as I love it — gets tiresome after a while. I’m going to try this one over the weekend. Thanks!

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