Tamarind Spiced Chickpeas and Spinach – Guest Recipe by Labonita

spiced tamarind chickpeas with spinach

I’m so excited to share with you another guest recipe on the blog. I’ve been checking out all of Labonita’s recipes for such a long time, even though they are not always vegan or vegetarian, her flavour combinations are always mouth watering. Every time I watch her stories on Instagram, I get inspired and end up cooking in my kitchen! Before going on holiday, I asked her if she would like to be featured on my blog and I was really delighted when she agreed.

Labonita shared with me the recipe for these Tamarind Spiced Chickpeas and Spinach which is vegan, so easy to make, delicious and full of nutrients. As always, I asked my guest a couple of questions so you can get to know them better and have fun reading the recipe! So scroll down to discover the recipe, get to know Labonita, discover some of her favourite food spots in London and her upcoming projects.

If you make Labonita’s recipe, please tag us on Instagram @labonita.pt and @berlinandcoconuts. We’d love to see your re-creations!

 

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Tell us a bit more about yourself.

 

I am a personal trainer and yoga teacher. I am born in London but my heritage is Latin Caribbean. So my cooking reflects that. As a child we moved about and lived in various countries so I feel it broadened my tastes quite a bit.

 

Where does your love for cooking comes from?

 

My love of cooking actually comes from my love of fitness. I am self taught cook since I’ve looked after myself from a very young age.

 

As a personal trainer, how do you manage your relationship with food? What advices do you give to your clients?

 

My advice to clients is that there is NOTHING better and healthier than what you cook for yourself. I don’t care what the supermarket label tells you, unless you cook it you don’t know what’s really in it. So find a day/evening off and batch cook a few meals – freeze half and keep the rest in fridge to take to work etc. Not only will you see a change in your health for the better your wallet will thank you also.

 

Also advice for everyone is occasional treats are fine – but that’s what they should be just treats not your daily diet. If you fancy cheesecake or fried dumplings once in a while –  go for it without guilt! Just don’t make it part of your staple daily diet.

 

What are your favourite food spots in London?

 

Ok so here are a few:
Mildred’s in London is amazing and the best vegetarian restaurant ever!
I love Coqfighter – it’s the Korean junk food lover in me .
I also love Thai food so Tamnag Thai is one of my faves also
And being of Caribbean heritage I cannot leave out my local spot of Dutchies. Great cocktails and Caribbean food

 

What would be your last meal? 

 

My last meal would be rice and peas and jerk chicken with plantain, okra and steamed greens.

 

What’s in the future for you?

 

My future involves my own personal training and yoga studio coming to life. At the moment the planning is in process- the venue will be in Penge south London. I would also love to set up a meal prep service so am looking for a web designer to come onboard soon.
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Servings: 4
Prep time: 5 min
Cook time: 20 min
Total time: 25 min

Ingredients

  • 1 onion, finely chopped
  • 2 chillies
  • 1 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 can chopped tomatoes
  • 1/3 cup water
  • 1 tsp palm sugar
  • 2 tsp tamarind paste
  • 2 cans drained chickpeas
  • 2 bags prewashed baby spinach
  • sea salt and pepper, to taste

Instructions

  1. Heat oil, add onion and chillies and sauté until softened and golden brown, about 7 minutes.

  2. Add cumn, coriander and stir to coat onion with spices.

  3. Cook for 1 minute, then add chopped tomatoes (with their juice), water, sugar, and tamarind paste. Stir to mix well.

  4. Add chickpeas and bring mixture to a gentle boil. Reduce heat and simmer over medium-low heat, uncovered, for 10 minutes.

  5. Stir in spinach until wilted. Season with salt and pepper and serve.

 

 

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