Spiced Chickpeas, Tofu and Spinach
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Spiced Chickpeas, Tofu and Spinach

Spiced Chickpeas, Tofu and Spinach

with Fluffy Cilantro Rice and Yogurt Sauce

This vegetarian supper is packed with chickpeas, tofu and Indian-style spices. Fluffy rice is the perfect base for this curry and cooling yogurt 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
Cooking Time


serving amount

1 unit(s)


¾ cup

Basmati Rice

1 tbsp

Indian Spice Blend

3 unit(s)

Garlic, cloves

1 unit(s)


7 g


1 unit(s)

Vegetable Broth Concentrate

113 g

Baby Spinach

6 tbsp

Yogurt Sauce

(Contains Milk)

2 tbsp

Curry Paste

2 tbsp

Tomato Sauce Base

1 unit(s)


(Contains Soy)

1 unit(s)

Chili Pepper

Not included in your delivery

¼ tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories740 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate98 g
Sugar8 g
Dietary Fiber14 g
Protein32 g
Cholesterol40 mg
Sodium1260 mg
Trans Fat0.5 g
Potassium1400 mg
Calcium450 mg
Iron9.5 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
Large Non-Stick Pan
Potato Masher


Cook rice

Before starting, wash and dry all produce. Heat Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt 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.

Prep and cook tofu

Meanwhile, peel, then finely chop shallot. Roughly chop cilantro. Peel, then mince or grate garlic. Roughly chop spinach. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!)Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil then tofu. Pan-fry, turning occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook in 2 batches, using 1 tbsp oil for each batch!) Transfer to a plate.

Start curry

Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add shallots. Cook, stirring often, until almost tender, 2-3 min. Add Indian Spice Mix, curry paste, tomato sauce base, garlic and 1/4 tsp (1/2 tsp) chilis. (NOTE: Reference heat guide.) Cook, stirring often, until shallots are tender and spices are fragrant, 1-3 min.

Cook chickpeas and tofu

Add chickpeas with canning liquid, broth concentrate and 1/2 cup (1 cup) water 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 tofu and spinach, then stir until wilted, 1-2 min.

Finish and serve

Fluff rice with a fork, then stir in half the cilantro and 1 tbsp (2 tbsp) butter.Divide cilantro rice and spiced chickpeas and tofu between bowls. Sprinkle remaining cilantro over top.Dollop yogurt sauce over top.