Protein-Packed Spätzle With Spinach And Mushroom Sauce Recipe

About this recipe

Indulge in traditional German spätzle made with chickpea flour, paired with a creamy spinach and mushroom sauce. This dish is hearty yet light, perfect for a satisfying lunch.

Ingredients

• - Doves Farm Organic Chickpea Flour
• 400G Whole Chickpeas In Water
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 158G Savoury Mushrooms, 158G
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• 1 L Olive Oil – Organic
• - Potts Vegetable Stock Can
• 400G Natco Extra Rich Coconut Cream, 400G
• - Greenfields Black Peppercorns
• - Natco Ground Nutmeg

Instructions

1. 1. Combine chickpea flour, water, and salt in a bowl to form a smooth batter for spätzle.
2. 2. Boil a large pot of water and drop small portions of batter into the water using a spätzle press or spoon.
3. 3. Cook the spätzle until they float to the surface, then drain and set aside.
4. 4. Heat olive oil in a pan and sauté finely chopped onion and garlic until golden and fragrant.
5. 5. Add sliced mushrooms to the pan and cook until softened and lightly browned.
6. 6. Stir in vegetable broth and bring to a gentle simmer, allowing the flavors to meld.
7. 7. Add washed baby spinach to the sauce, cooking until wilted and vibrant green.
8. 8. Mix in coconut cream, black pepper, and nutmeg, stirring to create a creamy sauce.
9. 9. Fold the cooked spätzle into the pan, ensuring each piece is coated with the sauce.
10. 10. Adjust seasoning with salt and pepper as needed and cook for an additional 2 minutes.
11. 11. Serve warm, garnished with a sprinkle of fresh herbs if desired.