A quick and nutritious plant-based meal, that can be enjoyed at lunch or dinner. In this recipe fresh spinach, onion, and mushrooms, are stir-fried with chickpeas and a pinch of turmeric.
By adding the spice turmeric we get the added benefit of a natural anti inflammatory, making this an ideal meal after a tough run.
Serve with boiled brown rice, and by combining the chickpeas and rice we get a complete plant-based protein.
The below recipe will serves: 4 and ready to enjoy in: 35 minutes
- 2 tablespoons olive oil
- 1 large courgette, chopped
- 1 small onion, chopped
- 50g (2 oz) mushrooms, chopped
- 2 large handfuls of spinach, chopped
- 2 tomato, chopped
- 1 clove garlic, crushed
- 1 teaspoon of turmeric
- 1 (400g) tin chickpeas, drained and rinsed
Step 1 – Heat the olive oil in a large pan over medium heat.
Step 2 – Add the chopped onion, and stir for 1 minute.
Step 3 – Add the chopped courgette and mushrooms, stir for 5 minutes or until tender.
Step 5 – Add the tomato, chickpeas and spinach together stirring occasionally.
Step 6 – Reduce the temperature and cover for 5 minutes.
Serve with boiled brown rice.