Protein-Packed Vegan Recipe
Chickpea Spinach Bowl
86 / 100
ready in 12 h. 55 min.
This vegetarian entree is packed with filling plant protein from the garbanzo beans and iron from the spinach.
Turn this lunch dish into a dinner entree by pairing it with some brown rice, which will also add an extra serving of fiber.
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- 1 ½ cups dried chickpeas
- 2 shallots (sliced into fine rings)
- 1 red chili pepper (finely chopped)
- 4 Tbsps olive oil
- 1 tsp Curry powder
- ⅜ cup vegetable stock
- Cumin powder
- 2 cups Spinach
- 1 Tbsp lemon juice
Soak the chickpeas overnight. Drain, cover with water again, bring to the boil and simmer gently for around 45 minutes.
Fry the shallots and chilli in 2 tbsp hot oil for 2-3 minutes; do not color. Stir in the curry powder and take off the heat. Deglaze with the stock, season with salt, ground black pepper and cumin, and allow to cool until lukewarm.
Mix the spinach, the remaining oil and the shallot mixture through the cooled chickpeas and season to taste with lemon juice.