Eating vegetarian during the week has been a lot easier than first expected. Although my diet does seem to consist of mostly salads and roasted chickpeas. When I had an early finish from work last week, I decided to spend some time deviating from the usual and whip up something a bit different for a weeknight.
Spicy Chickpea and Coconut Creamed Spinach Casserole
Ingredients:
1 onion, diced
1 tablespoon of rapeseed oil
1/2 a teaspoon of turmeric
1/2 a teaspoon of paprika
1/2 a teaspoon of ginger
dash of salt and pepper
1 can of chickpeas, strained
390 g diced tomatoes
1 red chile, diced
1 red pepper, diced
1 can of coconut milk
1 large bag of spinach
Instructions:
In a large casserole dish, heat up your tablespoon of oil over medium heat. Once the oil is hot, add in your diced onions and sauté until transparent.
Add in all your spices, salt and pepper. Then add in your chickpeas, chile, tomatoes and red pepper. Cook down for several minutes.
Then add your coconut milk and spinach. Lower the heat and stir occasionally whilst the dish cooks down. Cook for approximately 40 minutes until barely any liquid remains.
This dish is amazing because it manages to feel both super healthy and like a comfort food at the same time!
Do you have a go-to “healthy” dish? What is it?
