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

This Chickpea and Vegetable Stir-Fry is a vibrant and nutritious dish that combines hearty lentils, fresh spinach, and colorful vegetables for a satisfying midnight meal. It's quick to prepare and packed with protein and fiber, making it a perfect late-night option for health-conscious eaters.

Ingredients

• Chickpeas - 1 can (400g), drained and rinsed
• Lentils - 1 cup (200g), cooked
• Fresh spinach - 2 cups (60g), washed
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Soy sauce - 2 tablespoons
• Ground cumin - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon (optional) for garnish

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced red bell pepper, julienned carrot, and sliced zucchini to the skillet, and stir-fry for 5-7 minutes until the vegetables are tender.
4. Stir in the cooked lentils and drained chickpeas, mixing well to combine with the vegetables.
5. Add the fresh spinach, soy sauce, ground cumin, salt, and black pepper. Cook for an additional 3-4 minutes until the spinach wilts.
6. Remove from heat and sprinkle with sesame seeds if desired. Serve immediately.

Nutrition

• Calories: 450
• Protein: 22 g
• Carbs: 60 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Packed with vitamins and minerals from fresh vegetables and legumes.

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