An easy to prepare salad, healthy and tasty! You can serve it as a side dish (butternut cakes will simply be delicious with that) or you can eat it in a wrap – adding falafel for instance.
For 4 servings
2 tablespoons extra virgin olive oil
1 piece (around 1 cm long) of ginger
1 teaspoon garam-masala
400 gr of cherry tomatoes
1 pot of chickpeas (around 350 gr)
300 gr of fresh spinach
1 cup of Greek yogurt
1 teaspoon curcuma powder
1 tablespoon of mint leaves, chopped
Peel and chop the onions. Grate thinly ginger.
In a pan, heat the extra virgin olive oil at medium temperature. Add the onions, stir-fry until it softens and becomes transparent. Add ginger and garam-masala, cherry tomatoes cut in 2 and the chickpeas, strained and washed. Cook and stir for around 5 minutes and then add the spinach. Cook stirring until the spinach leaves become soft.
In a bowl, mix yogurt, curcuma powder and chopped mint leaves.
Serve lukewarm or cold.
This recipe is of Indian origin, so you may serve it with chapati bread.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.