Indian Chickpea and Spinach Bowl

Indian · 35 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 cans (15 oz each) Canned chickpeas
• 4 cups Fresh spinach
• 1 large Onion
• 2 medium Tomatoes
• 3 Garlic cloves
• 1-inch piece Ginger
• 1 cup Coconut milk
• various, approx. 2 tbsp total Indian spices (cumin, coriander, turmeric, garam masala)
• 2 tbsp Cooking oil (vegetable or mustard)
• to taste Salt
• 1 Lemon

Method

1. Heat oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
2. Add minced garlic and ginger; sauté for 1 minute. Stir in spices (cumin, coriander, turmeric, garam masala) and cook for another minute to toast the spices.
3. Add chopped tomatoes and cook until they soften, about 3-4 minutes.
4. Drain and rinse chickpeas; add them to the skillet. Stir well to coat with spices and cook for 5 minutes to heat through.
5. Pour in coconut milk; simmer for 10 minutes until flavors meld and the sauce thickens slightly.
6. Add fresh spinach; cook until wilted, about 2-3 minutes. Season with salt to taste.
7. Squeeze lemon juice over the bowl for brightness. Serve hot, garnished with extra lemon if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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