Vegan Chickpeas With Spiced Spinach Recipe

About this recipe

A hearty and flavorful vegan dish featuring chickpeas simmered in aromatic spices, served over sautéed spinach and topped with a creamy plant-based yogurt alternative.

Ingredients

• 500 ml Oleev Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 100 g Garlic - Single Clove
• 250 g Spinach - Chopped
• 400 Ml Kara Coconut Cream
• - Vegetable Stock Cubes
• 1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf
• 1 pack (100 g) Crista Cumin Seed
• 100 g X 3 Mtr Coriander Powder Combo
• 1 kg Supreme Harvest Iodized Salt
• 1 pack (100 g) Catch Red Chilli Powder
• 50 g Knorr Red Thai Curry Paste

Instructions

1. 1. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 cups diced onion and sauté for 5 minutes until softened.
2. 2. Add 1 1/2 cups vegetable broth, 1 teaspoon fennel seed, 1 teaspoon cumin seed, 1 teaspoon ground coriander, 1/4 teaspoon salt, and 1/4 teaspoon ground red pepper to the skillet. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. 3. Place 1/2 cup cooked chickpeas in a food processor and pulse until minced. Add the minced chickpeas and remaining 1 1/2 cups whole chickpeas to the onion mixture. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. 4. Heat the remaining 2 teaspoons olive oil in a large Dutch oven over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds. Add 16 cups fresh spinach and sauté for 3 minutes, or until the spinach is wilted.
5. 5. Combine the spinach mixture and chickpea mixture in a serving bowl. Top with dollops of coconut cream and serve warm.