Ingredients:
- 1/2 can chickpeas
- A handful of spinach
- 1/2 carrot
- 1/2 courgette (substituted with sweetheart cabbage)
- 50ml coconut milk
- 1 tbsp coconut oil
- 1 tsp soy sauce
- 1 tsp ginger powder
- A pinch parsley
- A little pumpkin seed
- A pinch chilli flake
- A pinch garlic
- 1/2罐 鹰嘴⾖
- ⼀把 菠菜
- 1/2 红萝⼘
- 1/2 西葫芦 (本周用甜心白菜替换）
- 50ml 椰奶
- 1勺 椰⼦油
- 1茶勺 酱油
- 1茶勺 ⽣姜粉
- 少许 欧芹
- 少许 南⽠⼦
- 少许 辣椒碎
- 少许 蒜末
Instructions:
Place the pot on low heat. Add coconut milk, ginger powder, coconut oil, soy sauce, and minced garlic and stir-fry for a minute.
Add finely chopped carrots, courgettes, and chickpeas. Cook for 10 minutes.
Turn off the fire, stir in the spinach and serve. Sprinkle with pumpkinseed, parsley and chilli flake to enjoy.
⼩锅⼩⽕加热，加⼊椰奶、⽣姜粉、椰⼦油、酱油、蒜末炒⼀下。
放⼊切碎的红萝⼘、西葫芦、冲洗好的鹰嘴⾖煮10分钟。
关⽕放⼊菠菜搅拌后盛出，撒上南⽠⼦, 欧芹, 辣椒碎。
