• 200g boiled chickpeas
  • 300g frozen spinach or 2 bunches fresh spinach
  • 1 clove of garlic
  • 1 grated tomato
  • A pinch of cilantro and cumin
  • 10ml water
  • 2 tbsp extra virgin olive oil
  • Sea salt
  • Optional: Iberico ham


Boil 200g of chickpeas and 300g of frozen spinach or 2 bunches of fresh spinach for a few minutes in hot water and drain well. In a pan, sauté 1 grated tomato and 1 clove of garlic in 2 tbsp of extra virgin olive oil. Add the chickpeas, spinach, a pinch of cilantro, cumin, 10ml of water, and sea salt, and cook for a few minutes. Optionally, add chopped Iberico ham for extra protein and fat. If using cooled chickpeas (for more resistant starch), reheat them with the spinach for just a few minutes.

The addition of Iberico ham (optional) provides quality protein and fat.


IKI Insights: Digital Health News

*By subscribing you agree to our Privacy Policy