Chickpea, Spinach & Almond Butter Bowl Recipe

Introduction

This Chickpea, Spinach & Almond Butter Bowl is a flavorful and nourishing dish perfect for a quick, wholesome meal. Combining fragrant spices with creamy almond butter and hearty chickpeas, it’s a satisfying vegetarian option that’s easy to prepare.

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

1. Step 1: Heat some vegetable oil in a pan over medium heat and fry the finely chopped onions for 5 minutes. Add 50ml of water and cook for 7 minutes more until the onions are just brown. Then add the crushed garlic and grated ginger.
2. Step 2: In a small bowl, combine the ground coriander, cumin, turmeric, fenugreek, and some pepper with 2 tablespoons of water. Pour this spice mixture into the pan and cook for another 5 minutes, stirring often to release the aromas.
3. Step 3: Stir in the drained chickpeas, then add the vegetable stock and almond butter. Mix well to combine all flavors.
4. Step 4: Add the roughly chopped spinach and cook for 3 to 5 minutes, until the spinach has wilted and everything is heated through.
5. Step 5: Serve the chickpea and spinach mixture over cooked rice for a complete, comforting meal.

Tips & Variations

• For extra creaminess, stir in a splash of coconut milk along with the stock and almond butter.
• Add a pinch of chili flakes or fresh chopped chili for a subtle heat boost.
• Swap spinach for kale or Swiss chard for a different leafy green texture.
• Use peanut butter if almond butter is unavailable, but note the flavor difference.

Storage

Store any leftovers in an airtight container in the refrigerator 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

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas beforehand until tender. This will take several hours or overnight soaking plus cooking time.

Is this dish suitable for a vegan diet?

Absolutely. This recipe uses vegetable ingredients only, making it naturally vegan-friendly.

Chickpea, Spinach & Almond Butter Bowl Recipe

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★★★★★

5 from 173 reviews

• Author: Luna
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and nutritious chickpea, spinach, and almond butter bowl featuring warm spices and a creamy almond butter finish, served over fluffy cooked rice. This hearty vegetarian dish combines tender chickpeas with vibrant spinach and aromatic spices for a satisfying meal.

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Ingredients

Scale 1x2x3x

For the Chickpea & Spinach Mixture

• 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

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Instructions

1. Sauté the onions: Heat a splash of vegetable oil in a pan over medium heat. Add the finely chopped onion and fry for 5 minutes until softened. Add 50ml water and continue cooking for another 7 minutes, stirring occasionally, until the onions turn just brown.
2. Add garlic and ginger: Stir in the crushed garlic cloves and grated ginger to the pan, cooking briefly until fragrant.
3. Toast the spices: Mix the ground coriander, cumin, turmeric, fenugreek, and some freshly ground black pepper with 2 tablespoons of water and pour this into the pan. Cook the mixture for 5 minutes, allowing the spices to release their flavor and combine well with the onion mixture.
4. Add chickpeas: Stir the drained and rinsed chickpeas into the spiced onion mixture, ensuring they are well coated.
5. Simmer with stock and almond butter: Pour in the vegetable stock and stir in the unsalted almond butter to create a creamy, flavorful sauce. Bring the mixture to a gentle simmer.
6. Wilt the spinach: Add the roughly chopped spinach to the pan and cook for 3 to 5 minutes until the spinach has wilted and blended nicely into the sauce.
7. Serve: Spoon the chickpea and spinach mixture generously over cooked rice and enjoy your wholesome and comforting bowl.

Notes

• You can substitute almond butter with peanut butter for a different nutty flavor.
• For added heat, consider adding a pinch of chili powder or fresh chopped chili when cooking the spices.
• Use brown rice or quinoa instead of white rice for a higher fiber option.
• This dish can be prepared ahead and reheated—just add a splash of water or stock when reheating to loosen the sauce.
• Ensure the spinach is added last to retain its bright green color and nutrients.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian, Indian-inspired

Keywords: chickpea bowl, spinach and almond butter, vegetarian dinner, Indian spices, healthy bowl, chickpea spinach curry