This triple-C sauté may be one of my most simple creations yet, but what it lacks in complexity it more than makes up for in flavour. The Cs stand for carrots, celery and chickpeas, a hearty trio that make for the most comforting combination. Although as a recipe blogger I try to create intricate tastes and exotic flavours that will excite people, I also know that in this busy age many of us just want fuss free dinners and that’s exactly what this is. It’s quick, uses minimal ingredients and, most importantly, it’s delicious. Have it as a main or as an accompanying side – I personally love it with a beautiful spicy roast chicken breast – and you have an easy weeknight dinner that is both healthy and satisfying!
- 4 medium carrots
- 4 sticks of celery
- 1 250g can of chickpeas
- 1 clove of garlic (minced)
- Juice from 1 lemon
- 8 fresh mint leaves (finely chopped)
- A handful fresh coriander
- 1 teaspoon black mustard seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 large bowl/a bag of fresh spinach
- Olive oil
- Salt and pepper
- Greek yoghurt/coconut yoghurt/soy yoghurt to serve
Chop your carrots and celery into 1cm chunks and dice.
In a medium heat saucepan on the stove, add a drizzle of olive oil and cook the carrots, celery, mustard seeds, cumin and coriander for around five minutes, stirring every couple of minutes. Then, add your chickpeas, garlic and lemon juice and cook for another 5-6 minutes before finally adding your spinach and mint. Allow it wilt, mixing everything together. Then, season with salt and pepper to taste. Serve with a spoonful of yoghurt and enjoy!