Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Coconut Spinach Chickpea Bowl | sarahaasrdn.com

Coconut Spinach Chickpea Bowl


  • Author: Sara Haas

Description

If you think a veggie-forward meal isn’t filling and delicious, then you haven’t tried this Coconut Spinach Chickpea Bowl.


Scale

Ingredients

  • 1 tablespoon avocado oil
  • ½ small onion, diced
  • 2 large carrots, sliced ½-inch thick
  • 10 ounces frozen spinach
  • 1 garlic clove, minced
  • 2 teaspoons fresh ginger
  • 1 tablespoon garam masala
  • 2 teaspoons ground turmeric
  • 2 tablespoons tomato paste
  • 1 (13.5 ounce) can low-fat coconut milk
  • 2 (14 ounce) cans chickpeas, drained and rinsed
  • 2 tablespoons fresh lime juice
  • 1 cup fresh cilantro leaves

Instructions

  1. Heat the oil in a large pot set over medium heat. Add the onion and carrots, and cook, stirring often until veggies are softened, about 5 minutes. Add the spinach and cook an additional 3 minutes, or until liquid has cooked off. Stir in the garlic, ginger and spices and cook one minute. Next add the tomato paste, stirring and cooking, 1 minute.  
  2. Pour in the coconut milk and then chickpeas. Bring to a simmer and cook for 15 minutes and up to 30 minutes.
  3. Before serving, add the lime juice and garnish with cilantro.