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Spinach with chickpeas and cherry tomatoes


250 g cherry tomatoes

Olive oil, canola oil

Brown sugar, Himalayan salt

250 g chickpeas, 500 g spinach

1 big onion, 4 cloves garlic

1'' piece ginger

Chili powder, Curry powder

Thick balsamic vinegar

100 ml soy sauce



Wash the cherry tomatoes, put them in a casserole dish which you have greased with olive oil, and sprinkle with brown sugar and Himalayan salt. Heat the oven to 250°C (480°F) and bake for 15 to 20 minutes.
Cook the chickpeas. Sauté the onion in canola oil, then add the garlic and finely chopped ginger and sauté for 1 minute. Add the fresh spinach, cooked chickpeas, chili, and a teaspoon of curry powder. Add the balsamic vinegar and soy sauce. Cook for 2 to 3 minutes over high heat. Add the baked tomatoes and serve hot.

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