Chickpeas, spinach and cashews with cumin and coconut

Chickpeas, spinach and cashews with cumin and coconut

By
From
The Medicinal Chef: Healthy Every Day
Serves
4
Photographer
Martin Poole

This is quite a simple dish, but its unusual flavours make it great for entertaining, especially if you have vegetarian guests. It can make a wonderful main dish or even an exciting side.

Ingredients

Quantity Ingredient
olive oil, for cooking
2 large onions, finely chopped
4 garlic cloves, finely chopped
600g baby spinach leaves
800g tinned chickpeas, drained
300g raw cashew nuts
100g goji berries
1 teaspoon ground cumin
2 tablespoons desiccated coconut
sea salt
black pepper

Method

  1. Heat a little olive oil in a pan, add the onions and garlic and cook for 4–5 minutes, until softened. Stir in the baby spinach and cook until it wilts.
  2. Add the chickpeas, cashew nuts, goji berries and cumin, and cook for another 3 minutes. Season with salt and pepper. Heat another pan, add the coconut and toast for 1–2 minutes, until lightly golden. Sprinkle the toasted coconut over the chickpeas and serve hot. It’s great with a salad or sautéed green vegetables.

Good for:

  • Skin health; immune support; gas and bloating

Star ingredient:

  • Cumin has been used in herbal medicine for centuries as a carminative, which means it can ease gas, bloating and digestive discomfort. It also contains several anti-inflammatory and analgesic compounds, which may help relieve residual inflammation in the digestive tract.
Tags:
The Medicinal Chef
Healthy Every Day
Dale
Pinnock
health
healthy
diet
nutritious
nutrition
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