Name: Coconut Spinach Chickpea Bowl
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

Description

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

Ingredients

Scale

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

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.
Pour in the coconut milk and then chickpeas. Bring to a simmer and cook for 15 minutes and up to 30 minutes.
Before serving, add the lime juice and garnish with cilantro.