Ingredients

• 2 cups of Chickpeas


• 3 cups of Spinach


• 1 can of Coconut milk


• 2 Sweet potatoes


• 1 cup of Almonds


• 1 cup of Feta cheese

Instructions

1. Start by soaking your chickpeas in a large bowl of water for 3 hours. After they have softened, rinse them thoroughly and set them aside.


2. Meanwhile, peel and cut your sweet potatoes into bite-sized pieces. Place them in a large pot of boiling water and let them cook until they are tender, usually around 20 minutes. Drain the water out, set them aside, and keep them warm.


3. Heat a large pan over medium heat. Once the pan is hot, add your spinach and cook it until it has wilted, this usually takes around 5 minutes. Then, remove it from the heat and set it aside.


4. In the same pan, add the chickpeas, one cup of coconut milk, and the cooked sweet potatoes. Stir well, and let the mixture simmer for fifteen minutes.


5. In the meantime, chop up your almonds and lightly toast them in a separate pan over medium heat. Once they are lightly browned, remove them from the heat.


6. Finally, once your chickpea mixture is finished simmering, remove it from the stove, mix in the cooked spinach, and sprinkle over the toasted almonds and feta cheese. Serve while hot.

PREPARATION TIME

P0Y0M0DT0H30M0S

COOKING TIME

P0Y0M0DT0H40M0S

TOTAL TIME

P0Y0M0DT1H10M0S

Type of Dish and Keywords

Lunch, Vegetarian, Healthy, High Protein, Gluten Free, Dairy Free, Legume, Superfood, Balanced Meal, Mediterranean Cuisine

RECIPE YIELD

Serves 4

Total Calories

660 kcal per serving

Ingredients

- 375 grams of Chickpeas
- 700 grams of Spinach
- 400 ml of Coconut milk
- 450 grams of Sweet potatoes
- 100 grams of Almonds
- 200 grams of Feta cheese

Instructions

1. Begin by soaking 375 grams of Chickpeas in a large bowl of water for 3 hours. Rinse them thoroughly after softening and set aside.
2. Peel and cut 450 grams of Sweet potatoes into bite-sized pieces. Boil them in a large pot of water until tender (around 20 minutes), then drain and keep warm.
3. Heat a large pan over medium heat and cook 700 grams of Spinach until wilted (about 5 minutes). Remove from heat and set aside.
4. In the same pan, combine the soaked Chickpeas, 400 ml of Coconut milk, and cooked Sweet potatoes. Simmer for 15 minutes.
5. Toast 100 grams of Almonds in a separate pan over medium heat until lightly browned. Remove from heat.
6. Once the Chickpea mixture is done simmering, remove from heat, add the cooked Spinach, and sprinkle over the toasted Almonds and 200 grams of Feta cheese. Serve hot.

Preparation Time

PT0H30M

30 minutes

Cooking Time

PT0H40M

40 minutes

Total Time

PT1H10M

1 hour and 10 minutes

Type of dish

Lunch

Keywords

Vegetarian, Healthy, High Protein, Gluten Free, Dairy Free, Legume, Superfood, Balanced Meal, Mediterranean Cuisine

Recipe Yield

Serves 4

Calories

660 kcal per serving