Aromatic, quick and filling dish inspired by Asian cuisine, reinterpreted for home meals in Romania. It can be served as a main course with rice or as a side dish next to a milder protein.
Servings: 4Preparation time: 25 minutesSpice level: moderate (adjustable to taste)
Ingredients:
1 small onion (approx. 150g), coarsely chopped
2.5 cm fresh ginger, peeled and chopped
3 garlic cloves
1–2 red chili peppers (optional, to taste)
4 tablespoons vegetable oil (sunflower or rapeseed)
1 teaspoon ground turmeric
300g spring greens (e.g., young spinach, chard leaves, Savoy cabbage, stevia or mix – without stems, coarsely chopped)
1 can of chickpeas (400g, in salted water), drained and rinsed
250 ml UHT coconut cream (from a can or carton – attention: not watery coconut milk)
