This is a quick and healthy vegetarian/vegan dinner that is easy to throw together. Non vegans could jazz this up with feta or halloumi if you wanted. Cook plenty and enjoy for lunch and dinner.
1 cup mushrooms sliced
2 celery sticks sliced
1 clove garlic crushed
2T extra virgin olive oil
1 cup cherry tomatoes halved
2 big handfuls spinach chopped
Juice and zest of 1 lemon
Fresh or dried red chilli
1 can chickpeas
In fry pan on medium heat, cook the mushrooms, celery and garlic in olive oil until the mushrooms have softened.
Add the cherry tomatoes, spinach, chilli and lemon juice until the spinach has wilted.
Add the chickpea to the pan to warm.
Season with salt and pepper
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