20-Minute Chickpeas

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 20 minutes

食材

1 tbsp olive oil

1 yellow onion (diced)

4 cloves garlic (minced)

1 tsp oregano

1/2 tsp chili flakes

540 ml chickpeas (I used canned, drained and rinsed)

1/2 cup sundried tomatoes (sliced)

400 ml full fat coconut milk

3 tbsp tomato paste

1 tsp salt (or to taste)

1/2 tsp pepper (or to taste)

1 cup baby spinach

14 g basil (julienned)

4 pieces naan

步驟

Start by sautéing your onion in the olive oil in a large pan over medium heat until translucent, which is usually about 3-4 minutes. Add your garlic, oregano and chili flakes and sauté for another 1-2 minutes.

Add your chickpeas, sundried tomato, coconut milk, tomato paste, salt and pepper to the pan, and bring the mixture to a low simmer. Once it's simmering, reduce the heat to low and let simmer for 10-15 minutes.

Add the basil and spinach and stir in to wilt. Serve with naan, on its own or with another grain of your choice.

營養

• 卡路里: 385 kcal
• 總脂肪: 26 g
• 飽和脂肪: 17 g
• 鈉: 1100 mg
• 總碳水化合物: 30 g
• 膳食纖維: 8 g
• 蛋白質: 15 g