Chickpea Spinach Stew in 30 mins
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⭐️ Spinach stew with chickpeas is an easy, healthy, and satisfying dish you can enjoy with rice or bread as a weeknight dinner or hearty lunch.
⭐️ Ingredients
2 tablespoons olive oil
1 large onion chopped
4 cloves garlic pressed or grated
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cans (15-ounce each) (2 cans (480 grams)) chickpeas or 3 cups cooked chickpeas
2 cups (500 grams) vegetable stock
1 pound (500 grams) spinach
1 teaspoon salt
¼ teaspoon black pepper
1 lemon in wedges
2 tablespoons pine nuts toasted
SERVE WITH
rice
pita bread or naan bread
yogurt tahini sauce
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Chetna Makan's Chickpea & Spinach Curry | At Home | Waitrose
Vegan chickpea and spinach curry is quick and easy to make with cookbook author Chetna Makan's recipe.
This recipe uses mostly store cupboard ingredients, using chickpeas as the main source of protein. Serve on its own or with rice, with a slice of sourdough or with naan bread as Chetna is doing.
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We’d love to know who you’d love to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think.
Ingredients:
2 tbsp sunflower oil
1 tsp cumin seeds
½-1 green chilli, finely chopped
2 cloves garlic, chopped
1 onion, chopped
400g can chopped tomatoes
2 tbsp Cooks’ Ingredients Tikka Paste
2 x 400g cans chickpeas, drained and rinsed
400ml can coconut milk
1 tsp sugar
115g bag baby spinach, roughly chopped
Naan or rice, to serve
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Chickpea Curry is a tasty dinner idea
Get the Recipe:
⭐️ This chickpea curry is a creamy and wholesome recipe perfect for weeknight dinners or meal prep for the whole family.
⭐️ Ingredients
1 tablespoons extra virgin olive oil
1 medium onion chopped
2 cloves garlic grated
1 teaspoon ginger grated
2 teaspoons curry powder
1 teaspoon cumin seeds or ground
⅓ teaspoon red pepper flakes
1 teaspoon turmeric powder optional
½ teaspoon ground coriander optional
½ teaspoon black pepper
1 teaspoon salt
3 cans (15 oz each) chickpeas or 4½ cups cooked chickpeas
1 - 2 cups vegetable stock depending on your desired consistency
1 can (15 ounce) crushed tomatoes
½ to 1 can (14 ounce) coconut milk
1 teaspoon garam masala optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Spinach Curry Chickpea Soup: Lee Newlin of Lee's Healthy Cooking
Lee Newlin of Lee's Healthy Cooking and Peaceful River Farm demonstrates a simple, delicious, and nutritional powerhouse of a soup.
You can find the recipe (and many others) at
If you enjoy the video, check out Lee's cooking classes and workshops, and festive farm dinners, held in beautiful Chapel Hill, NC.
Chickpea Spinach Curry
Chickpea Spinach Curry
Chickpea Spinach curry is a tasty, healthy, vegan, and fulfilling recipe for everyone. This yummy recipe is full of protein, iron, and yummiest spices for the spices lovers as it contains the goodness of chickpeas, nutrients of spinach, and goodness of coconut milk and tanginess of tomatoes. This curry is easy to cook, and just in a half-hour, you will found it on your dining table.
The chickpea spinach curry is so versatile that you can have it for lunch as well as dinner. It goes awesomely tasty with boiled rice, cauliflower rice, or even with every type of bread and chapatti.
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