Chickpea, spinach & almond butter bowl
By Hobbykoch ·
Combine chickpeas and spinach with almond butter and spices to make this veg-packed family supper. Ready in just 25 minutes, serve with rice
- Servings
- 2
- Prep time
- 5 Min.
- Cook time
- 20 Min.
- Total time
- 25 Min.
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
Instructions
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.
Nutrition facts
per serving
| Energy | 356 kcal |
|---|---|
| Fat | 14 g |
| of which saturates | 1 g |
| Carbohydrates | 33 g |
| of which sugars | 10 g |
| Fiber | 14 g |
| Protein | 18 g |
| Salt | 0.5 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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