- 1 1/2 cups cooked chickpeas
- 1-2 tbsp olive oil
- 2 tsp paprika
- 1 tsp cumin seeds
- 1/4 tsp ground coriander seed
- 2 tbsp sliced red onions
- 1 ripe mango, peeled/pitted and cut into large chunks
- 1 tbsp lemon juice
- 1 tsp sea salt
- Several large handfuls of spinach
Clean and rinse 1 can of organic chick peas. Drain them.
Heat a large saute pan over medium-high heat with 1 tablespoon coconut oil. When the oil is melted, add and gently cook the onions for 2-3 minutes.Toss in the mango and cook just until warmed through. Add in the chickpeas, spinach and lemon juice.
Gently toss to combine and then cover the pan, allowing the spinach to steam until tender and wilted. Sprinkle (to taste) with a pinch of sea salt and serve immediately.
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