Spinach, Almond, and Chickpea Rice Bowl
Spinach, Almond, and Chickpea Rice Bowl



  • Veg oil for frying
  • 1 chopped onion
  • 3 crushed garlic cloves
  • 2.5cm piece of ginger, grated
  • 1 tsp each ground coriander and turmeric
  • 2 tsp ground cumin
  • ½ tsp fenugreek
  • 400g tin of chickpeas, drained
  • 300ml veg stock
  • 2 tbsp almond butter
  • 200g chopped spinach leaves
  • Cooked basmati rice, to serve
  • Heat a dash of oil in a pan and fry the onions for 5 mins to soften. Pour in 50ml water and cook for 5-7 more minutes, then add the ginger and garlic. Cook for a minute or two more, then mix the coriander, turmeric, cumin, fenugreek and some pepper with 2 tbsp of water, and tip into the pan. Cook for 5 mins more.
  • Add the chickpeas to the pan and stir to combine. Stir in the stock and almond butter, add the spinach, and cook for 4 mins to wilt. Stir a bit more to combine, then serve over freshly cooked basmati rice.
20 mins
2 serving

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