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Ingredients
- 1 package cauliflower rice
- 1 can chickpeas
- 1/2 tsp. sea salt
- 1/2 tsp. smoked paprika
- 1 tsp. turmeric
- 1/2 bag spinach
- 2 Tbsp. extra virgin olive oil (divided)
Optional Garnishes
- 1 lemon
- 1 Tbsp. fresh parsley
Units:
Instructions
- In one cast iron frying pan, heat 1 Tbsp. olive oil. Pour in 1-2 bags of cauliflower rice (depending on your hunger level). Sauté until golden, about 10-12 minutes. Season with salt and pepper.
- Drain and rinse chickpeas. In another frying pan or dutch oven, warm 1 Tbsp. olive oil, and add the drained chickpeas. Add salt, pepper, paprika, and turmeric. Stir and cook until spices are well combined and chickpeas start to crisp--about 8-10 minutes. Add the spinach, salt well and drizzle a bit more olive oil. Cook until spinach is wilted.
- Serve in a bowl: cauliflower rice on the bottom, spinach chickpea mixture above it, and garnish with slices of lemon and a few sprigs of parsley.
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Experience
can you provide more specifics on some of the amounts? for example, 1/2 bag of spinach. what size bag? 5 oz, 10oz, 16 oz??? thanks