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Chickpea, spinach and almond butter bowl served with rice

Chickpea, spinach & almond butter bowl

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Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Combine chickpeas and spinach with almond butter and spices to make this veg-packed family supper. Ready in just 25 minutes, serve with rice

  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal356
fat14g
saturates1g
carbs33g
sugars10g
high infibre14g
protein18g
salt0.5g
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Ingredients

  • vegetable oil, for frying
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 2½cm piece of ginger, peeled and grated
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp fenugreek
  • 400g can chickpeas, drained and rinsed
  • 300ml vegetable stock
  • 2 tbsp unsalted almond butter
  • 200g spinach, roughly chopped
  • cooked rice, to serve

Method

  • STEP 1

    Heat some oil in a pan over a medium heat and fry the onions for 5 mins. Add 50ml water and cook for 7 mins more until just brown. Add the garlic and ginger.

  • STEP 2

    Combine the coriander, cumin, turmeric, fenugreek and some pepper with 2 tbsp water, and tip into the pan. Cook for 5 mins more, then stir in the chickpeas.

  • STEP 3

    Stir in the stock and almond butter, then add the spinach and cook for 3-5 mins more until the spinach has wilted. Serve over rice.

Goes well with

Recipe from January 2021, January 2021

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Overall rating

Rating: 5 out of 5.12 ratings
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