Ingredients
– 1 cup chickpeas (cooked)
– 2 cups spinach (washed and chopped)
– 200 g mushrooms (sliced)
– 1 onion (finely chopped)
– 2 cloves garlic (minced)
– 1 tablespoon ginger (grated)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 cup coconut milk
– Salt to taste
Method
1. Heat a little oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
2. Stir in the minced garlic and grated ginger. Cook for about a minute until fragrant.
3. Add sliced mushrooms to the pan. Cook until the mushrooms are tender and release their moisture.
4. Mix in the cumin and coriander powders. After a minute, add in the spinach and cooked chickpeas. Stir everything together.
5. Pour in the coconut milk and season with salt. Cook until everything is heated through and well combined.
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freescience.info
