Prep: 20 min Cook: 5 min 



Ingredients

1 1/2 tsp chopped garlic 

1 small courgette, quartered and sliced 

2 carrots, grated 

1/2 c chopped red bell pepper 

2 c canned chickpeas, rinsed and drained 

1/2 c (packed) chopped spring onions 

2 tbsp extra-virgin olive oil 

3 tbsp white-wine vinegar 

1/4 tsp salt 

1 c quinoa or whole-wheat couscous, cooked with vegetable stock

4 c fresh baby spinach leaves, cleaned and dried 



Method

Coat a sauté pan with cooking spray and heat to medium-high. Add garlic, courgette, carrots and pepper. Sauté until softened (about five minutes), stirring frequently. Add beans and sauté until heated through. 



In a food processor, purée spring onions, gradually adding oil, vinegar, salt and black pepper to taste. Process to a thick consistency. 



Add spring onion mixture and quinoa to sauté pan; heat through.



To serve, arrange one cup spinach on each of four plates and pile equal amounts of chickpea mixture on top. 



Makes four servings
Per serving: 1220kJ, 10g fat (1.4g sat), 358mg sodium, 42g carbs, 10g fibre, 10g protein

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