VEGAN SPINACH STEW
Prep: 5 mins
Cook: 20 mins
Nutrition per serving:
What you need :
• 1 tbsp. coconut oil
• 14 oz. (400g) spinach, fresh
• 2 cups (400g) lentils, can, drained
• 1 ½ cup (300g) chickpeas, can, drained
• ½ cup (15g) parsley, chopped
• ½ cup (15g) basil, chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 2 tbsp. tahini
• 2 cups (500ml) vegetable stock
What do you need to do :
Heat a large pot over medium heat, add the spinach with a splash of water and cook until wilted. Remove from pan and allow to cool.
In the same pot heat the coconut and cook the onion and garlic until frequent and soft.
Add the cumin and coriander powder and mix well, fry together with the onion for another 2 minutes.
Next, add the lentils and pour in the stock. Bring to a boil, reduce the heat and simmer for 10 minutes covered.
Put the spinach together with the parsley and basil in a high-speed blender or food processor and mix until smooth. Stir in the tahini and season with salt and pepper.
Add the spinach mixture and chickpeas to the lentils and warm through to serve.