Chickpeas, Spring Greens & Salsa
Servings: 4 servings
Ingredients
- 1 can chickpeas rinsed and drained*
- 1/2 white cabbage finely sliced (optional)
- 1 fresh lemon
- For the Greens
- 400 g spring greens
- 2-3 tsps garlic infused olive oil goo
- 1 tsp cumin
- 1/4 tsp mustard
- 1/4 tsp cayenne
- 1/2 tsp ground ginger
- 1/2 tsp turmeric
- For the Salsa
- 6 medium tomatoes washed and chopped
- 2 tsp garlic infused olive oil
- Spring onions greens only
- Pinch of sea salt
Instructions
- Add the spring onion greens and 2 tsp goo to a non stick frying pan. Cook for a couple of minutes, until browning, then add the chopped tomatoes and salt, stir occasionally and cook for circa 10 minutes
- In another non stick frying pan heat the goo and spices, stir to make a paste then add the spring greens and sauté for a few minutes, stirring occasionally
- If you want to heat the chickpeas you can gently heat them in a pan of boiling water, or for less washing up, simply add them to the pan with the spring greens
- If you’re having cabbage, steam it circa 5 minutes until it’s cooked but still crunchy
- Divide into 4 bowls, squeeze over some fresh lemon juice and serve with a lemon slice
- Enjoy!
Notes
*According to Monash 42g of canned chickpeas is low in FODMAPs, 84g contains moderate amounts and intake should be limited.
One serving of this contains 60g chickpeas so it is safe to eat in phase one.
Canned chickpeas are lower in FODMAPs because some of the oligos ‘leach’ out into the canned water and are then removed when they are drained and rinsed.