Healthy & Filling
Plantain & Chickpea Recipe
A hearty plantain and chickpea stir-fry with spinach — naturally low GI and packed with slow-release energy.
Ingredients
- 1 plantain
- 200g spinach (chopped)
- 400g canned chickpeas (washed and drained)
- Salt to taste
- 1.5 tsp vegetable oil
- 1/2 tsp ground coriander
- 1 tsp cumin seeds
Method
- Peel the plantain and cut it into small-medium pieces.
- Heat the oil in a non-stick pan over medium heat. Add the cumin seeds and let them pop.
- Add the plantain pieces and stir to coat. Cook uncovered for 5-7 minutes without stirring too often, allowing them to brown slightly.
- Turn the plantain pieces, add the chickpeas and reduce the heat to low. Cook for 3 minutes.
- Add the salt, coriander powder and spinach. Mix well with the other ingredients.
- Cook on low heat for a further 3 minutes until the spinach has wilted, then serve.
Nutrition per Serving
310kcal
13gProtein
8gFibre
48gCarbs
7gFat
