Sichuan Peppercorn

Recipe to try

Mushroom & Spinach Coconut Vegetable Stew with Sichuan Peppercorn

Serves: 4

Ingredients

• ¼ teaspoon Sichuan Peppercorn
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups sliced mushrooms
• 2 cups baby spinach
• 1 tablespoon neutral cooking oil
• 1 can (13.5 oz) unsweetened coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons chopped fresh cilantro

Method

1. Finely grind the peppercorns before measuring.
2. Mix the featured seasoning with the olive oil and lemon juice.
3. Heat the neutral oil in a large skillet over medium heat. Add sliced mushrooms. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water. Stir in baby spinach and cook until wilted.
4. Add the coconut milk, chickpeas and broth. Simmer for 10 minutes. Stir in the seasoning mixture and cilantro before serving.