Vegan Chickpea and Spinach Stir-Fry

American · 30 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 2 cans (15 oz each) Canned chickpeas
• 4 cups Fresh spinach
• 3 Garlic cloves
• 2 tablespoons Olive oil
• 2 tablespoons Soy sauce or tamari
• 1 Lemon
• 1/4 teaspoon Red pepper flakes

Method

1. Drain and rinse the canned chickpeas. Mince the garlic cloves. Squeeze the lemon to extract juice.
2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes; sauté for 30 seconds until fragrant.
3. Add the chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned and heated through.
4. Stir in the soy sauce or tamari and cook for another 2 minutes to coat the chickpeas evenly.
5. Add the fresh spinach to the skillet and cook for 3-4 minutes, stirring until wilted.
6. Squeeze lemon juice over the stir-fry and toss to combine. Taste and adjust seasoning if necessary.
7. Serve hot, optionally over rice or quinoa for a more filling meal.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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