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, i...ncluding 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! Read more 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!
Plantpoints
fibre
spices
Plantpoints
fibre
spices
NUTRITION PER SERVING (Read more)
Plantpoints
fibre
spices
Ingredients
Method
Gather and prepare your ingredients.
Blend the peas, frozen spinach, hot water and veg stock into a smooth green sauce in a blender.
Add the sauce to a sauté pan and simmer for 5-6 minutes until thickened.
Add the chickpeas to the sauce and further reduce down for another 5 minutes until coated in the sauce.
Heat the olive oil in a separate pan over medium-high heat. Add the spices and ginger and fry for 3-4 minutes, until fragrant, the spices are beginning to pop and the ginger is turning golden brown. Add a good pinch of salt, drain the spiced oil into a bowl and set aside.
Swirl the coconut yoghurt into the pan with the green chickpeas. Top with the spicy oil mix of mustard seeds, fennel, chilli, julienned ginger and a good pinch of salt and pepper as needed.
User comments (5)
Delicious! Incredibly easy to make using store cupboard ingredients. I used ghee instead of olive oil for a more authentic flavour and Greek yoghurt instead of coconut yoghurt as thats what I had in the fridge. Easier and quicker than making a soup or dahl as no chopping (other than the ginger). Another one added to my favourites 😊 Thank you!
Loved this recipe and will add it to my list of store cupboard staples. I didn’t add as much water at the beginning to help keep it thicker from the start. Even my vegetable avoiding teenager finished his plate!
Great timing as I had an overdelivery of unfrozen spinach! All items in store cupbord apart from coconut yoghurt. Very tasty and filling. Portions were perfect. I'd definitely make again.
My sauce didn't really thicken (even with extra cooking), so I added cubes of firm tofu with the chickpeas, so it was more chunky. Served with brown rice, this was absolutely delicious! Thank you
Made this time and time again. Can't believe that you're genuinely eating within 30 min - it's that easy and quick! Using pantry and freezer staples, this recipe is also really easy to have as a backup when all else fails. I started following Doctor's Kitchen recipes thanks to this recipe.