•Spinach, which is high in potassium, helps excrete sodium. •I added lime juice to complement the dull taste.
Calories
195kcal
Carbs
27.3g
Protein
9.4g
Fat
5.4g
Sodium
34.5mg
Ingredients
Main
Others
[ 2servings ] Green Onion(15cm), Spinach(1handful=60g), Soaked Chickpeas(½cup), Milk(1cup), Olive Oil(0.5Ts), Sun-dried Salt(0.5Ts), Lime Juice(0.3Ts), White Pepper Powder(a little), Nutmeg Powder(a little)
Finding these ingredients in the US
- Green OnionKorean large green onion, at Korean markets. Elsewhere use the white parts of several scallions, or a mild leek.
Nutrition Facts
Per 100g of main ingredientsGreen Onion
- Contains iron (0.82mg) — helps your blood carry oxygen
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Spinach
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin A (430μg) — supports normal vision and skin health
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Thinly slice the green onion, and wash the spinach thoroughly and drain.
Heat olive oil in a pan over low heat, add the soaked chickpea, and stir-fry for 3 minutes.
Pour in water (5 cups) and boil over medium heat, and once the water reduces, add milk and reduce until the volume is halved.
Blanch the spinach in salted water (5 cups water + 0.5Ts sea salt) for 5 minutes, soak in cold water, rinse, and squeeze out the moisture.
Finely blend the braised chickpea, blanched spinach, lime juice, white pepper powder, and nutmeg powder to finish.