Chickpea and Vegetable Stir-Fry with Lentils and Spinach and Chickpeas and Lentils and Spinach

This Chickpea and Vegetable Stir-Fry with Lentils and Spinach is a vibrant, nutrient-packed dish that brings together wholesome ingredients for a satisfying midnight meal. Loaded with protein and fiber, it's both hearty and healthy, making it perfect for a late-night indulgence without the guilt.

Ingredients

• Chickpeas - 1 cup (cooked)
• Lentils - 1 cup (cooked)
• Fresh spinach - 2 cups
• Bell pepper - 1 medium (sliced)
• Carrot - 1 medium (julienned)
• Broccoli florets - 1 cup
• Garlic - 2 cloves (minced)
• Olive oil - 2 tablespoons
• Soy sauce - 2 tablespoons
• Ground cumin - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - to taste
• Lemon juice - 1 tablespoon
• Sesame seeds - 1 tablespoon (optional for garnish)

Steps

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the sliced bell pepper, julienned carrot, and broccoli florets. Cook for 5-7 minutes until the vegetables start to soften.
4. Add the cooked lentils and chickpeas into the skillet, stirring well to combine.
5. Sprinkle in the ground cumin, black pepper, and salt. Stir continuously for another 3-4 minutes.
6. Add fresh spinach and soy sauce, cooking until the spinach wilts, about 2-3 minutes.
7. Remove from heat and drizzle with lemon juice before serving.
8. Garnish with sesame seeds if desired, and serve hot.

Nutrition

• Calories: 380
• Protein: 20 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from the variety of vegetables, supporting overall health.

Tags