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Spiced Chickpeas and Spinach
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Spiced Chickpeas and Spinach

Spiced Chickpeas and Spinach

with Fluffy Cilantro Rice and Cucumber Raita

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!


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

Preparation Time30 minutes


serving amount

398 mL


¾ cup

Basmati Rice

1 tbsp

Indian Spice Blend

3 unit

Garlic, cloves

50 g


66 g

Mini Cucumber

1 unit

Chili Pepper

7 g


1 unit

Vegetable Broth Concentrate

56 g

Baby Spinach

100 mL

Greek Yogurt

(Contains Milk)

Not included in your delivery

¼ tsp


1 tbsp


¼ tsp


0.13 tsp



Nutrition Values

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.


Medium Pot
Measuring Cups
Measuring Spoons
Box Grater
Medium Bowl
Large Non-Stick Pan
Potato Masher


Cook rice

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.


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!)

Start curry

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.

Cook chickpeas

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.

Make cucumber raita

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.

Finish and serve

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