Description
This healthy comfy plant-based meal hits all the right spots.
- It’s rich in fibre
- High in protein
- Packed with veggies
- Contain good fats
Ingredients
Units
Scale
Onions:
- 2 red onions, sliced
- 1 tsp olive oil
Couscous:
- 100g chickpea couscous (I used Profusion)
- 100ml of boiling water
- 325g chickpea (I live Brindisa Monjardin Organic Chickpeas)
- Truffle sauce (I like Truffle Hunter UK)
- Black pepper and salt to taste
Mushrooms:
- 250g mushrooms, sliced
- 1 tsp garlic powder
- 1/2tsp black pepper
- 1 tsp olive oil
- Black pepper and salt to taste
Spinach
- 400g baby spinach
- Salt to taste
Instructions
- Lightly toast pine nuts for 5 minutes, stirring occasionally.
- Add the sliced onions with olive oil, mix well. Let it caramelise for 15/20 minutes stirring it occasionally.
- Meanwhile, stir fry the mushrooms with the garlic powder and olive oil until softened, add salt to taste and black pepper. Reserve
- Stir fry the spinach until soften (~ 1 minute), add a good pinch of salt. Reserve.
- Meanwhile, add boiling water to the couscous and let it sit for 5 minutes. Drain the chickpeas and rinse them in hot water. Fluff the couscous when ready and involve the truffle sauce and drained chickpeas. Rectify salt and sprinkle black pepper to taste.
- Serve the truffle mix with stir-fried spinach, mushrooms and caramelised onions. Sprinkle some lightly toasted pine nuts.