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Here is a colorful, healthy, and easy recipe for a stir-fry with a little extra spicy flair. This dish can be used as a vegetarian meal (served with rice or couscous) or as a side to a meal served with poultry or other meats. Either way, it is excellent. Ginger, Cumin, Coriander, and Chili Bird's Eye are the spices used to give this dish an exotic, zesty flavor. Enjoy the delicious combination of these exciting spices!


1 Tblspn olive oil

2 minced garlic cloves

1 large shallot, finely chopped

1 red bell pepper, deseeded and sliced into thin strips

1 tsp Ginger powder

1/2 tsp Cumin

1 tsp Coriander

1/8 tsp Chili Bird's Eye

2 Tblspn tomato paste

3/4 cup water

13 ounce bag of fresh baby spinach leaves

1- 13 ounce can of chickpeas, drained

Salt to taste


Heat the oil over medium heat in a large fry pan. Add the garlic and shallots and fry for about a minute. Then, add the red pepper to the pan and fry for about 3-4 minutes. Stir all of the spices and the tomato paste into this mixture. Cook for about 2 minutes. Pour the water into the mixture and bring to a boil. Stir in the spinach and chickpeas and cook until the spinach is wilted. Add salt if desired, and serve immediately.

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