Dinner

Chickpea, Spinach & Almond Butter Bowl Recipe

ByHailey Reed January 4, 2026January 4, 2026

Introduction

This Chickpea, Spinach & Almond Butter Bowl is a delicious and nutritious vegetarian dish that combines warm spices with creamy almond butter. It’s perfect for a cozy dinner and comes together quickly with simple ingredients.

A white bowl filled with a base layer of plain white rice, with individual grains visible and slightly fluffy. On top of the rice is a thick layer of chickpea curry mixed with spinach, showing a warm yellowish sauce with green spinach leaves and round chickpeas scattered evenly throughout. The bowl sits on a white marbled surface next to a wooden-handled utensil, with a light blue cloth partially visible beneath the bowl. photo taken with an iphone --ar 4:5 --v 7

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 vegetable oil in a pan over medium heat and fry the chopped onions for 5 minutes. Add 50ml water and continue cooking for another 7 minutes until the onions are just brown. Then add the crushed garlic and grated ginger.
Step 2: In a small bowl, combine ground coriander, cumin, turmeric, fenugreek, and some black pepper with 2 tablespoons of water. Pour this spice mixture into the pan and cook for 5 minutes more, stirring occasionally.
Step 3: Stir in the drained chickpeas, then add the vegetable stock and almond butter. Mix well to combine.
Step 4: Add the chopped spinach and cook for 3-5 minutes until the spinach has wilted and everything is heated through.
Step 5: Serve the chickpea and spinach mixture over cooked rice for a complete meal.

Tips & Variations

For extra protein, add some roasted nuts or seeds on top before serving.
Try swapping almond butter for peanut butter if preferred, but choose unsweetened and unsalted for best results.
Use kale instead of spinach for a heartier texture.
Adding a squeeze of lemon juice at the end brightens the flavors.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or stock to loosen the sauce if needed.

How to Serve

A white bowl filled with a layer of fluffy white rice at the bottom, topped with a colorful chickpea curry mixed with bright green spinach leaves. The curry has a creamy yellow sauce coating the round chickpeas and chopped spinach, creating a mix of soft textures. The bowl sits on a soft blue cloth and a white marbled surface is around it. A wooden chopstick rests near the bowl on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but make sure to soak and cook the dried chickpeas thoroughly before using them in this recipe. This will ensure they are tender and cook evenly with the other ingredients.