Chickpea Coconut Spinach with Brown Rice
Ingredients
- 40g vegan butter
- 1 onion
- 4 garlic cloves
- 1 tsp easy ginger
- 1 can rinsed chickpeas
- 1/2 can reduced fat coconut milk
- 200ml plant based milk (I used oat milk)
- Handful of frozen Spinach
- 40g sundried tomatoes
- Juice of one lemon
Preparation
Melt the butter in the pan.
Sauté the onion, garlic and ginger.
Add the chickpeas, coconut milk and milk.
Add the spinach and allow to wilt.
Add the tomatoes and cook for a few minutes more.
Add the lemon juice and simmer for 15 minutes.
Serve with brown rice and coriander garnish.
Notes
Serves 2
410 kcals per portion
