Spinach Pesto

I discovered this recipe by accident, and it was part of the inspiration for this book. The combination of tomatoes and chopped spinach almost creates a ground meat texture.

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Ingredients

4 servings

500 g
400 g
2-3
200 g

 

 

Potatoes
Chickpeas pre-cooked
Carrots
Green beans 20 g
70 g
500 ml
2 tea sp
1 tea sp
2 tea sp
1/2 tea sp or 3 pods
1 Ginger
Tomato paste
Bouillon (vegetable)
Cumin
Chilli
Paprika powder
Cardamom
Onion

Prep

10 min

1. Dice onion and mince ginger
2. Cut carrots into slices
3. Cut potatoes into cubes of ca. 2 cm
4. Take top off from beans and halve them

Cook

30 min

Sauté onion

medium heat ~2 min

Add potatoes and carrots

season with salt and pepper, cover with a lid ~10 min

Add ginger, spices and tomato paste

mix ~2 min

Add bouillon

taste and add salt and pepper if needed, simmer on low heat with lid on ~10 min

Add chickpeas and beans

simmer on low heat until vegetables are tender ~10 min