Vegan Spinach Chickpeas

Servings: 3

INGREDIENTS:

• 200 g chickpeas
• 300 g of spinach
• 1 zucchini
• 100 g of mushrooms
• 1 dl coconut cream
• 1.5 cloves garlic
• Salt
• Pepper
• 1 bay leaf
• 1 l of water
• 2 soup spoons of olive oil

 

PREPARATION:

1.) Soak the chickpeas in water the night before. If you use canned food, skip this step.

2.) Strain the chickpeas and bring to a boil in boiling salted water for approx. 10 minutes and add the bay leaf as well.

3.) Taste it to check if the inside is soft. If so, filter it.

4.) Meanwhile, chop the zucchini and mushrooms.

5.) Braise the chopped garlic in olive oil, then after a few minutes add the zucchini and mushrooms. Add salt and pepper and stir occasionally to blush the vegetables.

6.) When the vegetables start to blush, add the chicory, mix and fry again. If necessary, add salt and pepper again based on need.

7.) When our vegetables are nicely blushed, add the spinach.

8.) Once the spinach has crumbled, stir in the coconut cream and after a few minutes of cooking, it is done.

9.) Serve with rice or Naan.