Vegan Chickpea & Spinach Stir-Fry

American · 35 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 2 cans (15 oz each) Canned chickpeas
• 4 cups Fresh spinach
• 1 large Red bell pepper
• 2 medium Carrot
• 3 Garlic cloves
• 2 tablespoons Olive oil
• 2 tablespoons Soy sauce or tamari
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• to taste Salt
• to taste Black pepper

Method

1. Drain and rinse the chickpeas. Slice the red bell pepper and julienne the carrots. Mince the garlic.
2. Heat olive oil in a large skillet over medium heat. Add garlic, cumin, paprika, salt, and pepper; sauté for 1 minute until fragrant.
3. Add carrots and bell pepper to the skillet; cook for 5-7 minutes until slightly tender.
4. Stir in chickpeas and cook for another 5 minutes, allowing flavors to meld.
5. Add spinach to the skillet; cook for 3-4 minutes until wilted.
6. Pour soy sauce over the mixture; stir well and cook for 2 more minutes.
7. Taste and adjust seasonings if needed. Serve hot over rice or quinoa if desired.

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

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