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Spiced Chickpeas and Spinach

Spiced Chickpeas and Spinach

with Fluffy Cilantro Rice and Cucumber Raita

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This vegetarian supper is packed with chickpeas and Indian-style spices. Fluffy rice is the perfect base for this curry and a creamy raita brings it all together!

Tags:VeggieSpicy
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

398 mL

Chickpeas

¾ cup

Basmati Rice

1 tbsp

Indian Spice Blend

3 unit

Garlic, cloves

50 g

Shallot

66 g

Mini Cucumber

1 unit

Red Chili Pepper

7 g

Cilantro

1 unit

Vegetable Broth Concentrate

56 g

Baby Spinach

100 mL

Greek Yogurt

(ContainsMilk/Lait)

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate99 g
Sugar6 g
Dietary Fiber12 g
Protein21 g
Cholesterol11 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Box Grater
Medium Bowl
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

Meanwhile, peel, then finely chop shallot. Roughly chop cilantro. Peel, then mince or grate the garlic. Roughly chop spinach. Grate cucumber directly into a medium bowl. Season with salt. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!)

3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until almost tender, 2-3 min. Add Indian Spice Mix, garlic and 1/4 tsp chili. (NOTE: Reference heat guide.) Cook, stirring often, until shallots are tender and spices are fragrant, 1-2 min.

4

Add chickpeas, including their liquid, broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pan with shallots. Using a potato masher, roughly mash chickpeas. Cook, stirring occasionally, until curry thickens slightly, 7-8 min. (TIP: If needed, reduce heat to medium to maintain a gentle simmer!) Season with salt and pepper. Add spinach, then stir until wilted, 1-2 min.

5

Drain any liquid from grated cucumber. Add yogurt, half the cilantro and 1/4 tsp sugar (dbl for 4 ppl) to the bowl. Season with pepper, then stir to combine.

6

Fluff rice with a fork, then stir in remaining cilantro. Divide rice and chickpeas between bowls. Dollop cucumber raita over top.