By Albert Gibosse | Blue Label Weekly Magazine | WEBSITE |
This recipe is Gluten-free, Vegan and is ready within 20 minutes
Prep time: 5 mins
Cook time: 15 mins
Yield: 6
Ingredients
Extra virgin olive oil
2 head of garlic (12 cloves)
1 1/2 tbsp Tumeric Powder
3 tbsp high-quality sweet paprika
2 Chopped(cubed) Plum Tomatoes
8 cups fresh spinach
½ cup water (125 ml)
4 ½ cups cooked chickpeas
Sea salt
For the chickpeas, it’s best to cook them in boiling water for one or two hours or until they’re soft. But before you cook them, you should soak the chickpeas overnight, as the longer you let it soak before cooking them, the quicker they will cook.
With regards to the spinach, chop the spinach to your desired size(finely is better) and cook it in olive oil , instead of water ,is the best choice for lower calorie intake.
Cook the garlic (diced) and tumeric powder in a saucepan with the oil over medium heat until golden brown. Add the paprika, stir and add the spinach. Add the water and salt to taste (optional) and cook for 6 minutes.
Add the cooked chickpeas, tomato, stir and cook for 5 minutes more.
Bon Appetit!
YOU MAY ALSO LIKE:
Quinoa, mix-vegetables and Black Beans Recipe [ #issuuloves ]
Hot and Spicy Red Beans and Vegetables Recipe
Caribbean-Style Blue Label Diri Shela Basmati Rice, and Vegetable Stir-Fry with Ginger
Creamy Cashew Broccoli Soup Recipe – A Vegan Delight [ Vegan Soup Recipe ]
Delicious Vegan Cashew Nut Stew With Green Beans and Eggplant Recipe by Blue Label Weekly Magazine
BLUE LABEL WEEKLY MAGAZINE 
You must be logged in to post a comment.