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.
Where does your love for cooking comes from?
As a personal trainer, how do you manage your relationship with food? What advices do you give to your clients?
What are your favourite food spots in London?
What would be your last meal?
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.
- 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
Heat oil, add onion and chillies and sauté until softened and golden brown, about 7 minutes.
Add cumn, coriander and stir to coat onion with spices.
Cook for 1 minute, then add chopped tomatoes (with their juice), water, sugar, and tamarind paste. Stir to mix well.
Add chickpeas and bring mixture to a gentle boil. Reduce heat and simmer over medium-low heat, uncovered, for 10 minutes.
Stir in spinach until wilted. Season with salt and pepper and serve.