Creamy Spinach Chickpeas with Spicy Ginger Oil

This vibrant green and thick curry sauce is creamy and delicious, packed with iron and coats these fibre-rich chickpeas beautifully. The whole dish, including the spiced oil is a marvellous collection of flavours and nods to my Punjabi heritage. You can make this with any beans and make sure to try different frozen vegetables in the base!

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Prep time
10 minutes
Cook time
20 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

449kcal
Calories
17g
Protein
29g
Total Fat
35g
Carbs
16g
Fibre
5g
Sugars
235mg
Calcium
18%
 
8mg
Iron
43%
 
155mg
Magnesium
37%
 
300mg
Phosporus
24%
 
990mg
Potassium
21%
 
80mg
Sodium
3%
 
3mg
Zinc
24%
 
1mg
Copper
64%
 
1mg
Vitamin B1
53%
 
0mg
Vitamin B2
20%
 
3mg
Vitamin B3
21%
 
1mg
Vitamin B6
44%
 
222mcg
Vitamin B9
55%
 
422mcg
Vitamin A
47%
 
0mcg
Vitamin B12
3%
 
35mg
Vitamin C
39%
 
0mcg
Vitamin D
1%
 
8mg
Vitamin E
51%
 
398mcg
Vitamin K
332%
 
Calories: 449kcal; Protein: 17g; Total Fat: 29g; Carbs: 35g; Fibre: 16g; Sugars: 5g; Calcium: 235mg (18%); Iron: 8mg (43%); Magnesium: 155mg (37%); Phosporus: 300mg (24%); Potassium: 990mg (21%); Sodium: 80mg (3%); Zinc: 3mg (24%); Copper: 1mg (64%); Vitamin B1: 1mg (53%); Vitamin B2: 0mg (20%); Vitamin B3: 3mg (21%); Vitamin B6: 1mg (44%); Vitamin B9: 222mcg (55%); Vitamin A: 422mcg (47%); Vitamin B12: 0mcg (3%); Vitamin C: 35mg (39%); Vitamin D: 0mcg (1%); Vitamin E: 8mg (51%); Vitamin K: 398mcg (332%)
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