Chickpeas, spinach and cashews with cumin and coconut

Chickpeas, spinach and cashews with cumin and coconut
  • Serves icon Serves 6
  • Time icon Hands-on time 15 min

The cumin in Dale Pinnock’s chickpea, spinach, cashew and coconut salad recipe helps to aid digestive discomfort.

Nutrition: per serving

Calories
517kcals
Fat
32.4g (8g saturated)
Protein
18.9g
Carbohydrates
38g (17.9g sugars)
Fibre
11.8g
Salt
0.9g
Calories
517kcals
Fat
32.4g (8g saturated)
Protein
18.9g
Carbohydrates
38g (17.9g sugars)
Fibre
11.8g
Salt
0.9g

Ingredients

  • Olive oil for frying
  • 2 large onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 600g baby leaf spinach
  • 2 x 400g tins chickpeas, drained and rinsed
  • 300g raw cashew nuts (unsalted)
  • 100g goji berries
  • 1 tsp ground cumin
  • 2 tbsp desiccated coconut, toasted in a dry pan until golden

Method

  1. Heat a little olive oil in a pan, add the onions and garlic and fry for 4-5 minutes or until softened. Stir in the baby spinach and cook until it wilts.
  2. Add the chickpeas, cashew nuts, goji berries and cumin, then cook for another 3 minutes. Season to taste.
  3. Sprinkle over the toasted coconut, stir well and serve. It’s great served with a salad or sautéed green veg.

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