Chickpea, spinach & almond butter bowl
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Chickpea, spinach & almond butter bowl

By Melissa Thompson – Journalist and food writer

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

  • 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
  • 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

  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.

  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.

  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.

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