Spinach with Chickpea Rice Bowl
This spinach with chickpea rice bowl makes a delicious and vibrant meal.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp vegetable oil
- 1 small red onion
- 3 garlic cloves
- 2 tomatoes
- 1/2 Tbsp freshly grated ginger root
- 1 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp cinnamon
- ½ tsp chilli flakes
- 250 ml vegetable stock
- 2 Tbsp crunchy almond butter
- 200 g baby spinach
- 200 g can chickpeas
- ¼ to ½ tsp garam masala
- lemon juice to taste
- salt
FOR THE RICE:
- 175 g basmati rice
- 350 ml water
- 1 tsp ground turmeric
- 1 tsp salt
TO SERVE:
- chopped almonds
- fresh chilli
- fresh coriander
Instructions
- Heat 2 Tbsp of vegetable oil in a saucepan. Add finely chopped onion, grated garlic cloves and roughly chopped tomatoes. Fry gently until soft.
- In the meantime, place the rice, turmeric, 1 tsp of salt and 375ml of water in a saucepan. Bring to boil, then reduce the heat to medium and cook covered for 10mins or so until all the liquid has been absorbed. When done, remove from the hob and fluff the rice with a fork. Leave covered until ready to use.
- Add freshly grated ginger root, ground coriander, ground cumin, ground cinnamon and chilli flakes. Fry gently for a couple of minutes.
- Stir in the vegetable stock and almond butter. Add spinach and cook until wilted. Simmer gently to thicken the sauce.
- Add chickpeas to the spinach mixture. Season to taste with garam masala, lemon juice and salt.
- Serve the rice topped with the spinach and chickpea mixture. Top with chopped almonds, chilli and coriander.
Nutrition
Calories: 612kcalCarbohydrates: 107gProtein: 21gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 2083mgPotassium: 1491mgFiber: 14gSugar: 8gVitamin A: 12034IUVitamin C: 55mgCalcium: 308mgIron: 8mg