Coconut, Chickpea, Spinach and Sun-Dried Tomato Stew

SERVES 4 | PER SERVING (WITH QUINOA): 339 CALORIES | 15.6G PROTEIN | 57.3G CARBS | 8G FAT

Chickpeas, spinach and sun-dried tomatoes are three of my favourite foods, so it made sense to gather them all into one deliciously warming stew. This is a great meal to make in a big batch at the beginning of the week and eat over a few days. Enjoy it with a side of fluffy quinoa for a nourishing, low-fat and high-protein meal.

2 tbsp low-sodium tamari or water

1 small red onion, finely chopped

55g sun-dried tomatoes, chopped

4 garlic cloves, minced

1 tbsp grated fresh ginger

zest of 1 lemon

pinch of dried chilli flakes (optional)

1 x 400g tin of cooked chickpeas, drained and rinsed

200g baby spinach

1 x 400ml tin of low-fat coconut milk, shaken well before opening

2 tbsp fresh lemon juice

2 tsp smoked paprika

1 tsp ground turmeric

sea salt and freshly ground black pepper

180g quinoa

chopped fresh coriander, to garnish

unsweetened desiccated coconut, to garnish

1 In a large saucepan set over a medium-high heat, heat up the tamari or water. Add the onion and cook for about 5 minutes, until the onion starts to soften. Add the sun-dried tomatoes, garlic, ginger, lemon zest and chilli flakes, if using. Cook for 3 minutes, stirring frequently to prevent them from burning.

2 Turn the heat up to high and add the chickpeas. Cook for 2–3 minutes, until they’re coated with the garlic, ginger and onion mixture and are beginning to turn golden. Add the spinach to the saucepan one handful at a time, stirring to allow it to wilt. Pour in the coconut milk and add the lemon juice, smoked paprika, ground turmeric, salt and pepper. Bring the stew to a simmer, then turn down the heat and cook for 10 minutes, until the chickpeas are warmed through. Taste and add more salt and lemon juice, if desired.

3 Meanwhile, to cook the quinoa, first rinse it well in a sieve under cold running water. Place the rinsed quinoa in a medium-sized saucepan and cover with double its volume of water. Cover the saucepan partly with the lid and bring it to the boil for 2–3 minutes, then lower the heat and allow it to simmer for 10–12 minutes, until most of the water has evaporated and the quinoa seeds have opened out. Remove from the heat and set aside to absorb the remaining water. Season with a pinch of sea salt and freshly ground black pepper.

4 When you’re ready to serve, use a fork to fluff up the quinoa. Divide the quinoa between four bowls and top with the stew. Garnish with the chopped coriander and unsweetened desiccated coconut.