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Curry de pois chiches aux épinards, riz aux cranberries
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Ingredients
- 100 g d'oignon, coupé en quatre
- 2 c. à soupe d'huile d'olive
- 470 g de pois chiches en conserve, égouttés
- 1 c. à soupe de cumin en poudre
- 150 g de lait de coco
- 900 g d'eau
- du sel
- du poivre moulu
- 250 g de riz
- 50 g de canneberges fraîches
- 75 g d'épinards frais (petites feuilles ou lamelles)
- Nutrition
- per 1 portion
- Calories
- 2264 kJ / 539 kcal
- Protein
- 15 g
- Carbohydrates
- 77 g
- Fat
- 16 g
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