Chickpea & Spinach Tagine

Lunch

SERVES  2

PREP  10mins

COOK  15mins

Vegetarian, Gluten Free, Egg Free

 

For maximum flavour, make the day before and let the ingredients intensify.

Ingredients

1/2 cup brown rice, rinsed

1 tsp coconut oil

1 small red onion, diced

1 clove garlic, crushed

1/4 tsp ground cinnamon

1 tsp smoked paprika

1 tsp ground cumin

100g tin cherry tomatoes

400g tin chickpeas, drained & well rinsed

10g dates, chopped

200g baby spinach leaves

Method

1 Bring rice and 3/4 cup salted water to the boil and simmer, covered for 10 minutes, or until all the water has been absorbed. Remove from heat and stand, covered for 10 minutes.

2 Heat coconut oil in a saucepan over medium heat. Add onion and cook for a few minutes, then add garlic and spices and cook, stirring for another minute. Add tomatoes and cook for another minute.

3 Add 1/2 cup water, chickpeas and dates and simmer 15 minutes, or until sauce has thickened.

4 Stir through spinach, adjust seasonings and cook for one more minute. Sprinkle with feta and almonds and serve with rice.

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre  

Sugar  

Fat    

Sat. Fat

1694.1kj

404.6cal

14.9g

62.1g

14.2g

8.1g

6.8g

2.8g

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dale@dalenelson.com

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