Chickpea and Spinach Bake

This Chickpea and Spinach Bake is a hearty, nutritious dish that brings together the earthy flavors of chickpeas and the vibrant freshness of spinach, all baked to perfection. It's a wholesome, Paleo-friendly meal that satisfies your taste buds while keeping your health in check.

Ingredients

• Cooked chickpeas - 240 grams
• Fresh spinach - 150 grams
• Coconut milk - 120 ml
• Coconut oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Turmeric powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Almond flour - 30 grams
• Fresh cilantro - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. In a skillet, heat the coconut oil over medium heat. Add minced garlic and grated ginger, and sauté for about 1-2 minutes until fragrant.
3. Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes.
4. Stir in the cooked chickpeas, coconut milk, turmeric, cumin, coriander, salt, and black pepper. Mix well and let it simmer for another 5 minutes.
5. Remove the skillet from heat and add lemon juice. Stir to combine.
6. Transfer the chickpea and spinach mixture into a baking dish and spread evenly.
7. Sprinkle the almond flour on top for a crunchy texture.
8. Bake in the preheated oven for 15-20 minutes until the top is golden brown.
9. Remove from the oven, let cool slightly, and garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein and fiber from chickpeas.
• High in vitamins and minerals, particularly iron and vitamin A from spinach.

Tags