Chickpea and Spinach Stir-Fry

Name: Chickpea and Spinach Stir-Fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 3 cloves garlic, minced; 1 inch ginger, grated; 1 can (15 oz) chickpeas, drained and rinsed; 4 cups fresh spinach leaves; 2 tbsp soy sauce; 1/2 tsp black pepper; 1 tbsp sesame seeds for garnish

🕒 Prep: 10 min

🔥 Cook: 5 min

🍽 Serves: 4

★★★★★

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This Chickpea and Spinach Stir-Fry is a quick, nutritious dish perfect for busy weeknights. Packed with protein and greens, it's a wholesome option that doesn't skimp on flavor.

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Ingredients for Chickpea and Spinach Stir-Fry

Olive oil is the base for our sauté, providing a subtle richness. Garlic and ginger bring a fragrant, zesty kick that lifts the chickpeas. Chickpeas not only add heartiness but also a nutty flavor and creamy texture. Spinach leaves are our nutrient powerhouse, adding a slight earthiness. Soy sauce introduces a salty, umami depth, while black pepper adds a hint of warmth. Finally, sesame seeds offer a delicate crunch and a toasty finish.

Tips & Tricks

Double the garlic if you're a garlic lover; it enhances the overall flavor.
Use baby spinach for a more tender result, but regular spinach works just as well.
If you prefer more heat, add a pinch of red pepper flakes with the garlic and ginger.
For a different flavor profile, substitute coconut aminos for soy sauce.

Serving Suggestions

This stir-fry pairs perfectly with steamed jasmine rice or quinoa to soak up the savory juices. You can also serve it alongside grilled tofu or seitan for added protein. It also works well as a filling for wraps or pita bread, making for a satisfying lunch option.

Frequently Asked Questions

Can I use canned spinach?: Fresh spinach is preferred for texture and taste, but you can use canned if you drain it well.
Is this recipe gluten-free?: It can be made gluten-free by using tamari instead of soy sauce.
How do I store leftovers?: Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the spinach.

Chickpea and Spinach Stir-Fry Recipe Walkthrough

Start by heating your olive oil in a large pan over medium heat. Once it shimmers, toss in the minced garlic and grated ginger. You’ll want to sauté these for about a minute until they release their delightful fragrance.

Next, stir in the chickpeas. Cook them for 3-4 minutes until they turn a lovely golden color. This step really enhances their nutty flavor. Now add your spinach leaves along with the soy sauce. Stir gently and watch as the spinach wilts, which should take around 2 minutes.

Season with black pepper to your liking, then remove the pan from heat. To finish, sprinkle with sesame seeds just before serving to add that final layer of texture and taste.

Why You'll Love This Recipe

Quick to make – ready in under 15 minutes!
Uses pantry staples and fresh produce.
Vegan-friendly and full of plant-based protein.
Minimal cleanup with just one pan required.
Adaptable to your taste preferences.

Ingredients

2 tbsp olive oil

3 cloves garlic, minced

1 inch ginger, grated

1 can (15 oz) chickpeas, drained and rinsed

4 cups fresh spinach leaves

2 tbsp soy sauce

1/2 tsp black pepper

1 tbsp sesame seeds for garnish

Step-by-step Instructions

1. Heat olive oil in a large pan over medium heat.

2. Add minced garlic and grated ginger, sauté until fragrant, about 1 minute.

3. Stir in the chickpeas and cook for 3-4 minutes until slightly golden.

4. Add the spinach leaves and soy sauce, stirring gently until the spinach wilts, about 2 minutes.