SPINACH AND CHICKPEA FRITTERS by VEGIE HEAD

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makes 6

1 can of chickpeas, rinsed and drained
1/2 cup baby spinach
1/4 cup chia seeds
1/4 cup water
Salt to taste

Pre-heat oven to 200oC. Process ingredients together, scraping down the sides of the blender as necessary. Spoon mixture into a small square, springform pan (or alternatively, flatten into balls) and bake for 20 minutes. Allow to cool, and carefully remove. Slice in half and serve with salsa and chipotle cream.

Salsa
1 cup quartered cherry tomatoes
1 avocado, diced
1?4 Spanish onion, chopped finely
2 tbsp Extra Virgin Olive Oil
Salt and lemon juice to taste

Combine salsa ingredients together and allow to sit and infuse at room temperature.

Chipotle Cream
1/4 cup of coconut yoghurt
1/8 tsp smoky paprika
1/8 tsp ground ancho chilli powder (optional)
1/8 tsp ground chipotle spice (optional)

Stir in spices into coconut yogurt and set aside.

 [ recipe and image by Vegie Head ]

 

Who is Vegie Head you ask?  Natural beauty Adele McConnell, from Melbourne Australia, who creates delicious and nutritious vegan recipes, that I am jumping for joy to be able to share with Be Naturallyou readers.  Adele’s popular eBooks can help you on your journey to a plant based lifestyle, to heal and nourish, or simply inspire you to try new and delicious recipes!

The recipe above – Spinach + Chickpea Fritters with Chipotle Cream + Salsa – is from the Vegie Head Main Essentials eBook.
Delicious and healthy recipes, all beautifully photographed and with easy to follow instructions.

 

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PLEASE NOTE BEFORE PURCHASE: This is a DIGITAL PRODUCT that can be DOWNLOADED as a PDF. It is not a hard-copy printed book. Unless you download & print yourself of course!

For more Vegie Head eBooks visit here

2 Comments on “SPINACH AND CHICKPEA FRITTERS by VEGIE HEAD

  1. oh, it really is super simple Kathryne 🙂 I made it the other night. So quick. So easy. So yummy.

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