This spinach and chickpea pesto stir fry may be one of the simplest yet most satisfying five-minute light meals you ever will make. It’s not even funny!
Chickpeas are a rich source of fibre, vitamins and minerals. It’s been known to help improve digestion, increase metabolism and even aid in weight management, thanks to its high protein content.
Meanwhile, spinach is a brilliant leafy vegetable to add to any dish. It contains vitamin K, vitamin A, vitamin C, manganese, magnesium, iron and vitamin B2. There are fewer natural sources of Vitamin K than spinach, and this vitamin is particularly important for maintaining bone health. I used baby spinach because this was what was available at Woolies, but if you have full grown spinach, throw those stems in there for added nutrition and texture!
I used a store-bought pesto for this dish, but if you can make homemade pesto with extra virgin olive oil and fresh basil, you’re even more golden!
1 can of chickpeas, drained
3 cups of baby spinach, washed
3 tablespoons pesto
1 tablespoon olive oil
Salt and pepper to taste
Lemon juice or Tabasco, optional
- Heat the olive oil in the pan and add chickpeas. Stir-fry for about two minutes.
- Add spinach and stir fry until spinach is thoroughly wilted.
- Add pesto to coat and stir fry until hot, about three minutes.
- Add salt and pepper to taste. Add lemon juice or Tabasco to add extra zing.
- Serve hot.