Vegan Chickpea and Spinach Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Beans · vegetarian, vegan, dairy-free
330 cal
15g protein
45g carbs
10g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) Canned chickpeas
- 2 cups Fresh spinach
- 2 Garlic cloves
- 1 tbsp Olive oil
- 1 tbsp Soy sauce or tamari
- 1 Lemon
- 1/4 tsp Red pepper flakes
Method (tap to check — screen stays awake)
- Drain and rinse the canned chickpeas. Mince the garlic cloves. Squeeze the lemon to extract juice.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes; sauté for 30 seconds until fragrant.
- Add the chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned and heated through.
- Stir in the soy sauce or tamari and cook for another 2 minutes to coat the chickpeas evenly.
- Add the fresh spinach to the skillet and cook for 3-4 minutes, stirring until wilted.
- Squeeze lemon juice over the stir-fry and toss to combine. Taste and adjust seasoning if necessary.
- 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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