CHICKPEA, SPINACH & ALMOND BUTTER BOWL

Chickpea, spinach & almond butter bowl image

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

Time 25m

Number Of Ingredients 13

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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

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