Chickpea, spinach & almond butter bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- vegetable oilfor frying
- 1 large onionfinely chopped
- 3 garlic clovescrushed
- 2½cm piece of gingerpeeled and grated
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp fenugreek
- 400g can chickpeasdrained and rinsed
- 300ml vegetable stock
- 2 tbsp unsalted almond butter
- 200g spinachroughly chopped
- cooked riceto serve
Nutrition: Per serving
- kcal356
- fat14g
- saturates1g
- carbs33g
- sugars10g
- fibre14ghigh
- protein18g
- salt0.5g
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.
