Stir fry is one of the easiest dinners to make. First of all, it’s a one-pot-wonder so there are very few dishes to clean up after your meal. Second, throw just about any veggie in the pot with the right seasonings and you have a delicious, healthy meal. Third, it’s super easy to double or triple the recipe to make leftover lunches for the week.
I like this particular stir fry recipe because you pretty much just dump already prepared veggies in the pot – there’s no need to worry about cooking chicken separately before you start cooking the main meal. It’s also vegetarian, which is great if you’re going meatless (I usually try to go vegetarian one day a week). Plus, it’s overall just plain healthy. In fact, I found the recipe that inspired my own variation from a running magazine featuring great meals for runners’ recovery. Chickpeas have both protein and fiber, and the spinach adds tons of vitamins and nutrients.
Whether you’re recovering from a long run or hard workout, or even if you’re looking for just an easy, healthy weekday meal, throw this recipe together for dinner and an extra couple lunches during the week. And feel free to throw in some extra veggies if you have them in your fridge! This dish is delicious by itself or over quinoa or rice.
I love the nuttiness of the chickpeas, the tang of the lemon, and the acidity of the tomatoes. Delicious.
What you’ll need:
2 x 14-ounce cans chickpeas, drained
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons ginger (dry or fresh)
1 tablespoon lemon pepper
1/4 teaspoons cayenne pepper
3 tablespoons lemon juice
1 pint grape tomatoes, halved
2 x 10-ounce packages frozen spinach, defrosted
What you’ll need to do:
If your spinach isn’t already defrosted, go ahead and get that going.
Meanwhile, set your wok or large pan over medium-high heat on the stove. Add the olive oil, chickpeas, garlic, and ginger. Saute for about 4 minutes.
While the chickpeas are cooking, slice your grape tomatoes in half and set aside for later.
After the 4 minutes have passed, add the spices and lemon juice. Cook for about 1 minute, then stir in the spinach and tomatoes. Heat through for about 1 minute.
This recipe makes 4 good sized servings for 2 dinners and 2 lunches.
Enjoy!
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