Description
A comforting and flavorful Chickpea, Spinach & Almond Butter Bowl combining aromatic spices, tender chickpeas, and creamy almond butter served over rice. This vegetarian dish is easy to prepare on the stovetop, packed with nutrients, and perfect for a wholesome meal.
Ingredients
Scale
For the Main Dish
- vegetable oil, for frying
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 2½ cm 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
To Serve
- cooked rice
Instructions
- Fry Onions: Heat some vegetable oil in a pan over medium heat. Fry the finely chopped onions for 5 minutes until softened.
- Simmer with Water: Add 50ml water to the pan and cook for another 7 minutes, allowing the onions to brown slightly. This adds a rich flavor to the base.
- Add Garlic and Ginger: Stir in the crushed garlic cloves and grated ginger, cooking briefly to release their aroma.
- Cook Spices: Mix ground coriander, cumin, turmeric, fenugreek, and some black pepper with 2 tbsp water to form a spice paste. Add this paste to the pan and cook for 5 minutes to develop the spices’ flavors.
- Add Chickpeas: Stir in the drained chickpeas, coating them well with the spiced mixture.
- Simmer with Stock and Almond Butter: Pour in the vegetable stock and add the almond butter, stirring to combine for a creamy, nutty flavor. Let it cook gently.
- Add Spinach: Stir in the roughly chopped spinach and cook for 3 to 5 minutes more, until the spinach wilts and integrates into the dish.
- Serve: Spoon the chickpea and spinach mixture over cooked rice and serve warm for a hearty meal.
Notes
- You can substitute almond butter with peanut butter for a different nutty flavor.
- Adjust the water amount if the mixture becomes too thick during cooking.
- This dish pairs well with steamed basmati rice or quinoa for added protein.
- For added heat, sprinkle in some chili flakes along with the spices.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: chickpea bowl, spinach, almond butter, vegetarian, Indian spices, healthy meal, stovetop recipe
