Chickpea, spinach & almond butter bowl
- Melissa Thompson – Journalist and food writer
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Serves 2
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.3 out of 5.30 ratingsRate
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Combine chickpeas and spinach with almond butter and spices to make this veg-packed family supper. Ready in just 25 minutes, serve with rice
Dairy-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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400g can chickpeas
drained and rinsed
-
300ml vegetable stock
-
2 tbsp unsalted almond butter
-
200g spinach
roughly chopped
-
cooked rice
to serve
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Nutrition: Per serving
-
kcal356
-
fat14g
-
saturates1g
-
carbs33g
-
sugars10g
-
fibre14g
high
-
protein18g
-
salt0.5g
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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.
Recipe from Good Food magazine, January 2021
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A star rating of 4.3 out of 5.30 ratings
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