Chickpea, spinach & almond butter bowl
Combine chickpeas and spinach with almond butter and spices to make this veg-packed family supper. Ready in just 25 minutes, serve with rice
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Prep:5 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 356
-
fat 14g
-
saturates 1g
-
carbs 33g
-
sugars 0g
-
fibre 14g
-
protein 18g
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salt 0.5g
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
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.
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.
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.