Ingredients
- 200g boiled chickpeas
- 300g frozen spinach or 2 bunches fresh spinach
- 1 clove of garlic
- 1 grated tomato
- A pinch of cilantro and cumin
- 10ml water
- 2 tbsp extra virgin olive oil
- Sea salt
- Optional: Iberico ham
Instructions
Boil 200g of chickpeas and 300g of frozen spinach or 2 bunches of fresh spinach for a few minutes in hot water and drain well. In a pan, sauté 1 grated tomato and 1 clove of garlic in 2 tbsp of extra virgin olive oil. Add the chickpeas, spinach, a pinch of cilantro, cumin, 10ml of water, and sea salt, and cook for a few minutes. Optionally, add chopped Iberico ham for extra protein and fat. If using cooled chickpeas (for more resistant starch), reheat them with the spinach for just a few minutes.
The addition of Iberico ham (optional) provides quality protein and fat.
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