Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Spinach and Chickpea Stir Fry
This stir fry comes from one of my favourite cooking books by Meera Sodha. Her easy Indian recipes keep me coming back time and time again.
Instructions
Recipe steps from Mealie.
1
Step 1
Cut the onions.
2
Step 2
Peel and grate the ginger.
3
Step 3
Press the garlic.
4
Step 4
Boil a liter of water in a kettle.
5
Step 5
Wash the rice and cook for c. 20 minutes. Drain and set aside.
6
Step 6
While the rice is cooking, heat some oil in a pan and once hot, add the mustard seeds, cumin, and onions.
7
Step 7
Fry the onions for c. 8 minutes on medium heat until they soften and start to brown.
8
Step 8
Add the garlic and ginger and fry for another two minutes.
9
Step 9
Add the full can of plum tomatoes and crush the tomatoes. Fill the empty can with a third of water and add it to the pan. Cook for c. 10 minutes to evaporate most of the liquid.
10
Step 10
Drain and wash the chickpeas. Add the chickpeas to the pan and mix with the tomato mix. Heat through for a minute.
11
Step 11
Mix in the coriander, chili powder, turmeric, and salt.
12
Step 12
Wash the spinach and slowly add it to the tomato-chickpea mix. Do this in a few stages as the spinach will wilt and it will be easier to add in more spinach. Once you have added all the spinach, heat it all through for another 5 minutes.
13
Step 13
Serve the wild rice with the spinach and chickpea stir fry.
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