Masala Spinach Chickpeas

Serves 2

Home » Recipes » Masala Spinach Chickpeas

About this recipe

Shop this recipe:

Ingredients

2 tsp Butter
1 tbsp Olive oil
Salt and pepper
3 tsp Garam masala
1 tsp Cumin, ground
1 Red onion, sliced
1 can Chickpeas, drained and rinsed
160g, 1 Big bag of spinach

Instructions

Heat a large saucepan over medium heat with the oil, butter onions and spices.

Sauté for 10 minutes

Then add the chickpeas and spinach cooking for another 5 minutes until the spinach is wilted

Serve immediately

View Masala Spinach Chickpeas

Meal type: Dinner, Lunch, Side

Diet type: Gluten Free, Vegetarian

Prep time: 5 minutes

Cook time: 20 minutes

Print this Recipe

FOLLOW ME ON

Stuck for inspiration this weekend? Try these Kimc

Stuck for inspiration this weekend? Try these Kimchi Soba Noodles!

I made these on a live cook this week they went down a storm & this is @joelygabrielle ‘s image 👌🏼. I’m going to start doing some more live cooks in the coming months as lots of festivals have been rescheduled .. but first I’m taking a 2 week break to recharge, refresh and focus on a few things before launching a new product. All to be revealed very soon (newsletter subscribers will be the first to know 🤫)

Kimchi Soba Noodles
Serves 4
Ingredients
2 tbsp toasted sesame oil
280g firm smoked tofu, cut into 2cm batons
400g soba noodles
4 spring onions, sliced
300g kimchi, chopped
1-2 large pak choi, sliced
2 carrots, julienned
1 tbsp gochujang paste (or 1 tbsp tomato puree mixed with ½ tsp chilli powder)
1 tsp sugar  2 tbsp sesame seeds

Prepare the soba noodles | Put the saucepan on the stove, pour in the boiling water from the kettle, turn up the heat to high, place the noodles in the pan and cook for 5-6 minutes. Drain the noodles into the colander and quickly transfer them to a bowl of cold water | Gently move the noodles around in the water with your hands to wash off a little starch | Transfer the noodles back to the colander and set to one side
 Squeeze the kimchi juice into a bowl with your hands, add the gochujang paste and sugar to a bowl and stir to combine to make a sauce

Roughly chop the kimchi vegetables | 
Warm the oil in the wok over a medium high heat | Add the tofu and cook for 4-5 minutes, stirring occasionally to ensure the tofu cooks evenly all over | Add the spring onions (save some green ends for garnish) and toss to combine | Add the kimchi vegetables and toss for 2 minutes and Add the pak choi and carrots and toss for 2 minutes  Add the noodles to the wok Pour the sauce over the cooked noodles and toss to coat and combine
Garnish with the reserved spring onions, sesame seeds and crispy onions | Drizzle over a little soy sauce and serve immediately

#whatthedoctorordered #doctorskitchen #eatwelleveryday

It’s hot. Eat this. That is all 😆 Crab and C

It’s hot. Eat this. That is all 😆

Crab and Courgette salad with Basil and heritage tomatoes
(serves 2)

300g Courgette, sliced
4 heritage tomatoes, sliced (or regular)
30-50g Basil, torn (and stalks chopped)
160g sugar snap peas, sliced
50g pine nuts
3-4 tbsp balsamic vinegar
2-3 tbsp extra virgin olive oil
100 rocket leaves
200g white crab meat

Fry the sliced courgette for 5 minutes on each side with the oil in a pan on medium heat and season well
Then splash in the balsamic vinegar, add the chopped basil stalks, pine nuts, sugar snap peas and cook for another 2-3 minutes
Take off the heat and toss through the white crab and remaining basil
Serve with the tomatoes on a bed of rocket and drizzle some extra virgin olive oil

1 pan
2 servings
3 portions of veg per person
Beautiful quality protein
Perfect for this weather

Remember, it’s the consistency of eating well, rather than the inclusion of ‘super’ ingredients as a one-off. And hopefully the Doctor’s Kitchen can help you eat better everyday ;)

#whatthedoctorordered #doctorskitchen321 #321 #doctorskitchen #onepan #doctorskitchenpodcast

Tofu is a brilliant source of plant based protein

Tofu is a brilliant source of plant based protein that is now really accessible and affordable; making it a great option if you are looking to eat a little less meat or dish.
🥘 Serves: 2
⏰ Cook time: 20-25 minutes
⏰ Prep time: 5 minutes
🥗 Diet type: gluten free & vegetarian (can be made vegan)

There are now lots of different types of tofu you can buy. Smoked tofu gives a really unique umami flavour which is great in dishes like curry or stew. You can also get some varieties that have added nuts or seeds for example the one I used in this recipe contains almonds and sesame seeds. Not only does this add an extra texture, but also some valuable vitamins like vitamin E, omega 6 fatty acids and additional protein.

Have you experimented with any different types of tofu? What is your favourite way to have it?

#doctorskitchen #thedoctorskitchen #foodismedicine #recipe

© Copyright 2021 The Doctor's Kitchen |