Indian Chickpea and Spinach Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 35 min · Beans · vegetarian, vegan, gluten-free
348 cal
15g protein
45g carbs
12g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) Canned chickpeas
- 2 cups Fresh spinach
- 1 large Onion
- 1 medium Tomatoes
- 2 Garlic cloves
- 1-inch piece Ginger
- 1/2 cup Coconut milk
- various, approx. 2 tbsp total Indian spices (cumin, coriander, turmeric, garam masala)
- 1 tbsp Cooking oil (vegetable or mustard)
- to taste Salt
- 1 Lemon
Method (tap to check — screen stays awake)
- Heat oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
- 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.
- Add chopped tomatoes and cook until they soften, about 3-4 minutes.
- Drain and rinse chickpeas; add them to the skillet. Stir well to coat with spices and cook for 5 minutes to heat through.
- Pour in coconut milk; simmer for 10 minutes until flavors meld and the sauce thickens slightly.
- Add fresh spinach; cook until wilted, about 2-3 minutes. Season with salt to taste.
- 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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