Directions:
- Rinse and drain the canned chickpeas
- Heat two tablespoons of the oil in a frying pan. Add the mushrooms, season with salt and cook until softened.
- Reduce the heat, then add the garlic, chilli and chickpeas.
- Fry for two minutes, then add the cumin and half the lemon juice. Cook until the juices in the pan evaporate, then set aside.
- For the dressing, put the yoghurt in a bowl, then add the chopped mint and the remaining lemon juice and oil. Add salt and pepper and mix until blended.
- To serve, divide the spinach between four plates or put on a serving platter, add the chickpea and mushroom mixture, then pour the yoghurt dressing over the top and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.99 Kcal (1193 kJ) | ||
| Calories from fat | 114.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.74g | 20% | |
|---|---|---|---|
| Cholesterol | 2.31mg | 1% | |
| Sodium | 81.18mg | 3% | |
| Potassium | 779.34mg | 17% | |
| Total Carbs | 29.24g | 10% | |
| Sugars | 6.37g | 25% | |
| Dietary Fiber | 9.04g | 36% | |
| Protein | 15.11g | 30% | |
| Vitamin C | 32.6mg | 54% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 309.5mg | 1719% | |
| Calcium | 194.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 87.86 Kcal (368 kJ) | ||
| Calories from fat | 35.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 20% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 1% | |
| Sodium | 25.03mg | 3% | |
| Potassium | 240.26mg | 17% | |
| Total Carbs | 9.02g | 10% | |
| Sugars | 1.97g | 25% | |
| Dietary Fiber | 2.79g | 36% | |
| Protein | 4.66g | 30% | |
| Vitamin C | 10mg | 54% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 95.4mg | 1719% | |
| Calcium | 59.8mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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