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Coconut Spinach Chickpea Bowl |

Coconut Spinach Chickpea Bowl

  • Author: Sara Haas


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


  • 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


  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.

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