Chickpea Spinach Almond Butter Bowl Recipes

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

Provided by Melissa Thompson - Journalist and food writer

Categories Dinner, Supper

Time 25m

Number Of Ingredients 13

Chickpea, spinach & almond butter bowl image

Steps:

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.

Nutrition Facts : Calories 356 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium

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

CHICKPEAS WITH BABY SPINACH

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield Serves three

Number Of Ingredients 11

Chickpeas With Baby Spinach image

Steps:

Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach

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Chickpea Spinach Almond Butter Bowl Recipes

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

CHICKPEAS WITH BABY SPINACH

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

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