Serves: 2 persons
Difficulty: easy
Cooking time: 15 minutes
Ingredients:
- 1 bunch of asparagus (5-6 spears).
- Cherry tomatoes, approximately 250g.
- 1-2 handfuls of fresh spinach.
- Canned chickpeas, rinsed and drained.
- Argan oil for seasoning 1 clove of crushed garlic.
- Olive oil for cooking (can use grape seed oil or coconut oil).
- Parsley, diced (optional).
- Unrefined grey salt.
- Espelette pepper to taste.
Preparation:
- Wash all vegetables, cut asparagus into roughly 1-inch chunks rinse and drain the chickpeas.
- Heat oil in a hot wok or a non-stick frying pan, reduce heat when you can feel a strong heat rising.
- Toss in garlic, asparagus to the frying pan and cook over medium heat for 5 minutes.
- Add the chickpeas and cherry tomatoes and continue to cook for another 3 to 4 minutes.
- Add the parsley and spinach and cook until spinach is soft.
- Transfer everything to a serving dish, season with salt and pepper.
- Add a dash of argan oil to taste.
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Ms. Kane is a certified nutritionist who specialises in nutrition therapy and micronutrition, providing natural solutions to physical discomforts through bioanalyses. Medically trained at the University of Lausanne, she works extensively with medical doctors and has years of experience in sport nutrition.