Protein-Packed Chickpea & Spinach Stir-Fry Bowl

🥘 Ingredients

• 1 cup cooked chickpeas
• 2 cups fresh spinach leaves
• 1/2 cup cherry tomatoes, halved
• 1 medium red bell pepper, sliced
• 1/2 small red onion, sliced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• Pinch of sea salt
• Juice of 1/2 lemon
• 1 tablespoon fresh parsley, chopped

👨‍🍳 Instructions

1. 1
   Heat olive oil in a large nonstick skillet over medium heat.
2. 2
   Add red onion and garlic, sauté for 2 minutes until fragrant.
3. 3
   Add red bell pepper and cherry tomatoes; cook for 3-4 minutes until softened.
4. 4
   Stir in smoked paprika, cumin, salt, and black pepper.
5. 5
   Add cooked chickpeas, toss and sauté for another 2 minutes.
6. 6
   Fold in fresh spinach and cook until just wilted, about 1 minute.
7. 7
   Remove from heat, drizzle fresh lemon juice, and sprinkle chopped parsley.
8. 8
   Serve warm in a bowl. Enjoy!

📊 Nutritional Information

• Fiber: 10g
• Iron: 5mg
• Calcium: 110mg
• Vitamin C: 70mg
• Vitamin A: 3200 IU
• Magnesium: 80mg
• Potassium: 810mg

💡 Cooking Tips

• For extra texture, lightly toast the chickpeas in the skillet before adding the vegetables.
• Don’t overcook the spinach—just wilt it at the end for best flavor and nutrition.
• Add a spoonful of plain Greek yogurt (vegetarian-friendly) if you want a creamy touch.
• Double-check canned chickpeas for any sodium content and rinse well before use.