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Chickpea & Mint Spread with Spinach & Nutmeg Patties

For my final night shift of the previous fortnight, I spared no effort. High protein and vitamin content, slow burning carbs and healthy fats to fuel me all night. The perfect packed lunch to sustain you!

Serves Two

Takes 50 minutes (15 prep, 40 cook)

Spinach & Nutmeg Patties:

1 bunch of grown leaf spinach

1 romano pepper

2 cloves of garlic

1/2 cup (60g) ground almonds

2 heaped tbsp of milled flaxseed

1 tsp of nutmeg

1/2 tsp of salt

1 tsp of pepper

Chickpea & Mint Spread:

1 pack (230g) of chickpeas

1 large handful of mint

2 garlic cloves

3 tbsp of water

2 tbsp of olive oil

2 tsp of sumac

1/2 a limes juice

Preheat the oven to 180C.

Finely chop the spinach, then place it in a sieve and pour around 1 litre of boiling water over it to wilt it. Leave it to drain.

Dice the pepper and the garlic finely and add them to a mixing bowl with the ground almonds, milled flaxseed, nutmeg, salt and pepper.

Shake the spinach to remove any excess liquid and add it to the other ingredients and mix thoroughly. Using around 2 tablespoonfuls of mixture per patty, shape them to about 5cm across and 1.5cm thick, this should make 6.

Lay them on a baking sheet and bake for 40 minutes, flipping every 10 minutes.

While the patties bake, drain and rinse the chickpeas. Place them in a mixing bowl and mash them (you can use a food processor but I prefer the texture of a hand mashed paste).

Finely mince the mint and garlic and add them to the chickpeas with the rest of the ingredients and stir thoroughly. Season the spread to taste.

When the patties have fully baked, leave them to cool for a couple of minutes before eating so they have time to harden slightly.

Store the meal in an airtight container and eat the following day.

Check this nutritious meal out on Instagram!


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