MAXIMUM FLAVOUR MAXIMUM NUTRITION
CHICKPEAS WITH SPINACH & RED CABBAGE
This is such a warming, comfort dish and can be spiced up or down to suit your taste! The red cabbage adds a lovely depth of flavour and sweetness. It's worth taking the time to slow cook at the start to really caramelise the cabbage and red onions. I love to eat it with a warm paratha, mint yoghurt and some crispy baked kale. It's also great cold in a wrap with avocado!
Pre-cooking the chickpeas reduces prep time and ensures that they're really tender.
Serves 2
Gluten free
Perfect for freezing.
Red cabbage is a great source of fibre, antioxidants, Vitamin C, E & K.
Chickpeas are a proper nutritional super hero. Rich in fibre & protein, they're also good sources of manganese, folate, copper, iron, zinc, B6, selenium & potassium.
INGREDIENTS
1 tin chickpeas drained
1 red onion chopped
1/2 red pepper
1/4 red cabbage finely sliced
1 dst spoon blackstrap molasses
6 cubes frozen chopped spinach, defrosted & excess water squeezed out
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1 small tin (142g) tomato paste
1/2 pint vegetable stock
1 tablespoon sundried tomatoes, finely chopped
1 tablespoon black olives, choopped
1/2 tsp dried thyme
Squeeze lemon juice
Sea salt
Black pepper
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Mint yoghurt
Combine:
2 cups (1/3 large tub) plant yoghurt (I like Alpro no sugars - I think its the 'cleanest flavour with the slightly acidic tang of natural yoghurt)
1/4 tsp paprika
1 spring onion. finely chopped
Handful fresh mint, finely chopped
Pinch salt
Pinch sugar (coconut sugar if you don't want to use white refined)
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METHOD
Place chickpeas in a pan of boiling water and simmer for 10 minutes. Drain and set aside.
Heat 2 tablespoons of olive oil in a frying pan and add red onion & cabbage. Fry for 5 mins until slightly softened. Season with salt & pepper & cover. Cook on a low heat for 10 mins, stirring occasionally. Add peppers and cook on a low heat for a further 15 minutes until really soft. Add paprika, cayenne & garlic powder and stir thoroughly. Add molasses and cook for another 5 minutes until dark and caramelised, stirring regularly.
Stir in tomato paste, chickpeas, spinach, olives, sundried tomato, dried thyme and stock.
Simmer for 15 mins, until rich and thick.
Season with black pepper and additional cayenne pepper or some chilli sauce according to taste. Finish with a squeeze of fresh lemon juice.
Serve with wholegrain rice. warm flat bread, mint yoghurt and a sprinkle of tamari seeds.
This is a perfect leftover food in a wrap or on toast!
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