Spring Time Recipe Share-Spinach & Chickpea Saute

Spring is on the verge of popping, and we’re all feeling that familiar itch to get into the garden, shed some layers, enjoy lighter meals, and have picnics. Let’s welcome the season with a springtime recipe share! In Chinese five-element theory, spring is connected to the wood element, and its corresponding organ is the Liver, how can we support and balance it? Drum roll… sour foods! The sour flavor is key for spring, making pickles, hot-and-sour dishes, and sweet-and-sour recipes perfect for giving the Liver a gentle spring cleaning.

In my scouring my books and various sites for the perfect recipe to share I came across a really simple and lovely Spinach & Chickpea Saute. Perfect for spring, this recipe comes from the Traditional Chinese Medicine World Foundation web page. They have some really wonderful recipes and info on their site so check it out further. I personally would really like to try their Hot and Sour Soup recipe in the future but it requires a bit of special shopping and I really wanted to just keep it simple this share. So lets get to todays share.

Spinach and Chickpea Saute

This dish is delicious and super simple: just 10 minutes from start to finish, and it’s healthy in so many ways. Chickpeas support the Large Intestine, Heart, and Spleen function. Spinach and garlic benefit the Liver. Lemon and mint give this dish a fresh twist and also support your Liver, making it the perfect side dish for spring or summer.

Ingredients

1 Tablespoon of olive oil

 4 cloves of garlic, minced

 Pinch of salt

 8 ounces of canned chickpeas, drained

 1 bunch of fresh spinach, chopped

 Juice from a ½ fresh lemon

 8 fresh mint leaves, chopped

Instructions

Warm a sauté pan over medium heat. Add the olive oil, garlic, and a pinch of salt.

When the garlic is fragrant, about 2 minutes, add the chick peas and cook for about five minutes. Then add the fresh spinach. Mix carefully by spooning the hot chick peas on top of the spinach, until the spinach is wilted and cooks down, 2-3 minutes. Remove from the heat.

Squeeze the fresh lemon juice over the spinach and top with the freshly chopped mint. Serve warm.

Hope you enjoy!

Thanks to TCM World Foundation for the recipe!