Spinach and Chickpea Stirfry

This recipe is: gluten free, plant based, vegan.

Rice and beans create a complete protein, and leafy greens like spinach are high in calcium. This is a great meal for those looking to get more plant protein and calcium into their diets.

Ingredients: (serves 2)

1 teaspoon coconut oil (use 1/4 – 1/2 cup water to make this recipe oil free)

2 cups cooked organic wild rice blend

2 cups cooked (or 1 can) chickpeas

2 cups spinach

5-6 cup grape tomatoes (per serving)

1/2 avocado (per serving)

Season to taste. I used: salt, pepper, garlic powder, onion powder, sage, oregano, thyme, and dill

Directions:

Add coconut oil to a large frying pan and melt on high heat until bottom of pan is covered. Turn heat down to medium and add rice, chickpeas, and seasonings. Stir frequently until hot. Add spinach and continue cooking on low until 2 – 5 minutes, or until spinach is cooked. Garnish with cherry tomatoes and avocado before serving for a complete meal.

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