The original called for tofu but I didn't have any on hand so I used West Soy Seitan instead and it was still amazing, chicken would be a great option as well. I also got creative and added mushrooms.
I served this dish with Cilantro Lemon Quinoa and side salad
Ingredients;
- 1 (16-ounce) block firm tofu, drained of liquid or Chicken
- 2 tablespoons oil of your choice
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger or 1 tablespoon of ground ginger
- 1/2 teaspoon ground cumin
- 6 cups spinach
- 2/3 cup vegetable broth or which broth you prefer
- 1 (15-ounce) can chickpeas or garbanzo beans
Directions:
Heat oil in a large skillet over medium-high heat. Add your choice of meat and place in the skillet. Cook, turning occasionally, until lightly browned. transfer it to a plate and keep warm and prepare the rest.
West Soy Seitan
Add onion to the skillet and cook, stirring often, until softened. Add mushrooms, garlic, ginger, cumin, stirring for 1 minute. Reduce heat to medium.
Add spinach to the skillet, mix ingredients and allow spinach to wilt. Add a bit of vegetable broth if the skillet gets dry.
Stir in remaining broth, chickpeas, and meat and cook until heated through, and serve warm
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