Baby Spinach and Chickpea Stir Fry

  • 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.  

About the co-contributor:

I am LaTara Ham-Ying, your nature friendly scribe. I have always loved writing and I enjoy making words come to life. Over my 26 year writing journey I have developed curriculum, edited and published magazines and newsletters, taught creative writing courses, wrote a devotional for women, created compelling copy, gave words to a face, audio scripting, and more. As an expert in the field of natural health and living as well as vegan cooking and meal preparation, I have written articles, reports, and sales pages that encourage people to take action. My website is The Natural Writer

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