Spinach and Chickpea Stir-Fry

Green and local vegetables are staples of Thailand; for meat was not always a steadily available produce for all, especially wherein the countryside trade was dwarfed in stark contrast to the very cosmopolitan city.



A much loved green would be the ultimate nutrient-densed leaf that is apparent all over the world, that being Spinach. As we must all know by know, spinach is ridiculously abundant in vitamins, minerals and antioxidants, and so it isn’t surprising to acknowledge statistics that show residents in Thai villages having a higher life expectancy than those of the city. With so much popularity given to trendy vegetables, such as kale, it is also crucial in remembering the qualities of our basic greens, namely spinach. This particular vegetable can be cooked in a variety of ways-most notably with cheese in the west but in Thailand they favour stir-frying. A quick and easy stir-fry spinach is quintessential on days when we are in a hurry and boast for a healthy meal rather than a full blown packaged meal. Here, the core ingredients are garlic and sesame oil; they transform this simple vegetable into an arcade of fragrant garden by fusing pungency against aromas of a nutty earth. Stir-Frying greens is a common practice in Thailand and here is my version of spinaching; though you could use other vegetables in place of spinach, for example watercress, chinese pak choi or broccoli. Just cook harder vegetables longer than soft ones. Now get spinaching!

Serves 2

Coconut Oil 2 tbs
Garlic crushed, peeled & finely chopped 4 cloves
Chickpeas 200g rinsed with water
Spinach 400g
Spring Onions thinly sliced 2
Sesame Seeds sprinkles

Light Soya Sauce 3 tbs
Fine Sea Salt a generous pinch

  1. Heat a large deep pan with oil on medium. Straightaway add garlic and chickpeas. Keep stirring until garlic begins to fragrant and chickpeas soften.
  2. Throw in spinach and stir (the spinach will look huge, but just keep pressing and mixing). Cook for a couple of minutes until spinach shrinks. Add all of seasoning along with spring onions and mix briefly for about 30 seconds before taking off the heat.
  3. If there’s any liquid at the bottom of pan, drain off and transfer spinach onto a serving plate. Sprinkle over sesame seeds.


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