Legumes 4.9

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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...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! 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! 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!

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Ingredients

Serves 2

Metric Imperial

peas (frozen)

spinach (frozen)

water

boiling hot

vegetable stock cube

coconut yoghurt

Swaps: yoghurt (dairy)

chickpeas (can)

olive oil

Swaps: ghee

cumin seeds

fennel seeds

mustard seeds

brown

red chilli flakes

ginger

julienned

Share ingredients

Ingredients

Serves 2

Metric Imperial

peas (frozen)

spinach (frozen)

water

boiling hot

vegetable stock cube

coconut yoghurt

Swaps: yoghurt (dairy)

chickpeas (can)

olive oil

Swaps: ghee

cumin seeds

fennel seeds

mustard seeds

brown

red chilli flakes

ginger

julienned

Share 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.

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