Curried Chickpea Bowls with Garlicky Spinach
User Reviews
4.7
Curried Chickpea Bowls with Garlicky Spinach
Description
Curried Chickpea Bowls with Garlicky Spinach combine a fragrant chickpea curry and lightly sautéed spinach over rice. The chickpeas are simmered with a blend of curry powder, cumin, cinnamon, tomato paste, and aromatics, resulting in a flavorful, hearty filling. The garlicky spinach is quickly sautéed in oil with fresh garlic, seasoned with salt and brightened with lemon juice for balance. The dish is assembled in bowls over cooked brown or white rice and garnished with chopped cilantro and green onions for freshness and a mild crunch.
The curry has a warm, earthy spice profile with a hint of sweetness and mild heat from the seasoning, while the spinach adds a vibrant, garlicky note. The cooking method ensures the chickpeas retain some bite rather than becoming mushy, and the spinach maintains a tender texture without wilting completely. Serving over rice makes it a filling, complete meal.
These bowls work well for a nutritious dinner or lunch and can be made ahead for meal prep; cooling all components before assembling into containers helps maintain texture and freshness. The mix of spices and lemon juice makes this dish lively yet balanced, appealing to those who enjoy plant-based meals with depth.
Ingredients
Garlicky Spinach
- 1 teaspoon avocado oil
- 3 cloves garlic minced
- 5 oz baby spinach
- 1/4 teaspoon salt sea salt
- 1/2 lemon juiced
Curried Chickpeas
- 2 teaspoons avocado oil
- 2 cloves garlic minced
- 1 onion chopped, large
- 1 15 oz chickpeas rinsed and drained, canned
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 2 Tablespoons tomato paste
- 3 Tablespoons water
- 1/2 teaspoon salt sea salt
- 1/2 teaspoon black pepper
- cilantro chopped (for topping, fresh
- green onion chopped (for topping)
- 3 cups rice cooked, brown or white
Instructions
- Cook rice, if it’s not cooked already.
- Heat 1 teaspoon oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1-2 minutes). Add baby spinach to the skillet and sauté for 2-3 minutes or until spinach has started to wilt. Toss in sea salt and lemon juice. Toss to coat, remove from heat and place spinach on a small plate.
- In the small skillet you used to cook the spinach, add another 2 teaspoons oil over medium heat. Add garlic and onion and cook (stirring frequently) until onions are soft, about 5 minutes. Add spices (curry powder, cumin, cinnamon), chickpeas and tomato paste into the skillet. Toss to combine and quickly add water as the pan will start to dry out. Add sea salt and pepper, toss everything together and cook for another 2-3 minutes. Remove from heat and prepare bowls — each one with brown rice, chickpeas and spinach. Top with cilantro and green onion.
- For meal prep, allow all ingredients to cool and then grab 3 glass storage containers. Fill each with 1 cup rice, 1/3 of curried chickpeas and 1/3 of baby spinach. Top with cilantro and green onion. Place in fridge until ready to eat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3bowls
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 455kcal | 23% |
| Carbohydrates | 79g | 26% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Fiber | 16g | 64% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
