Alkaline Recipe #63: Spinach and Chickpeas

This is another light and tasty dish containing one of the healthiest vegetables on earth – spinach!

This week we thought it is a good idea to feature another recipe with spinach as the main ingredient, as we have written an article about alkaline-mineral rich foods and spinach tops every other vegetable!

Spinach is an excellent source of all the primary alkaline minerals magnesium, potassium, iron, manganese and iron.

So enjoy and take in all the goodness of this superfood!

Spinach with Chickpeas

Serves 4

Ingredients

2 tbsp extra virgin olive oil
1 big garlic clove, halved
1 onion, peeled and cut into small pieces
1/2 tsp cumin
1 pinch of cayenne pepper
1 pinch of curcuma
800g tinned or fresh chickpeas, cleaned and drained (if using fresh chickpeas follow the instructions on the packet, as they need to be soaked and precooked first)
500g baby spinach leaves, cleaned and drained
2 pimientos del piquillo peppers, drained and cut into strips
Celtic sea salt or himalayan salt and pepper to season

Instructions

Gently heat the oil in a large frying pan. Add the garlic and fry for about 2 minutes until the garlic halves turn slightly golden without letting them get burnt. Remove the garlic from the pan and discard of it.

Add the onion, cumin, cayenne pepper and curcuma and gently fry for about 5 minutes until soft. Add the chickpeas and stir until they have slightly absorbed the colour of the curcuma and cayenne pepper.

Stir in the spinach leaves. Put a lid on the pan and gently let it cook for about 4-5 minutes. Add the pimientos del piquillo peppers and cook them whilst carefully stirring wihout the lid, until the moisture has evaporated.

Season the dish and serve immediately.

Voila!