peruvian

Chickpea and Spinach Saltado

This stir-fried dish pairs cooked chickpeas, drained with spinach, white rice, cooked and tomato, cut into wedges. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

101 g Carbohydrates

17 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

177g cooked chickpeas, drained 290 kcal
129g white rice, cooked 168 kcal
73g spinach 17 kcal
113g tomato, cut into wedges 20 kcal
73g red onion, sliced 29 kcal
10g aji amarillo paste 7 kcal
10g soy sauce 7 kcal
8g red wine vinegar 7 kcal
11g vegetable oil 97 kcal
1g ground cumin 4 kcal
1g black pepper 2 kcal
2g salt 0 kcal

Cooking instructions

cooked chickpeaswhite riceground cuminblack peppersalt
Cook the rice; keep warm. Season chickpeas with salt, pepper, and cumin.
red onionvegetable oil
Heat vegetable oil in a wide skillet over high heat. Add red onion and cook 1 minute to char slightly.
cooked chickpeas
Add chickpeas and stir-fry 2 to 3 minutes until lightly crisped.
tomatoaji amarillo pastesoy saucered wine vinegar
Add tomato wedges and aji amarillo paste; stir-fry 1 minute, then add soy sauce and vinegar.
white ricespinach
Toss in spinach until just wilted, 30 to 60 seconds. Serve immediately over the warm rice.