Chickpea, spinach and almond butter bowl

• vegetable oil↗

  for frying

• onion↗1 large

  finely chopped

• garlic cloves↗3

  minced

• ginger↗2½cm piece of

  peeled and grated

• ground coriander↗1 tsp tsp
• ground cumin↗2 tsp tsp
• ground turmeric↗1 tsp tsp
• fenugreek↗½ tsp tsp
• chickpeas↗400g can g

  drained and rinsed

• vegetable broth↗300ml ml
• almond butter2 tbsp unsalted tbsp

  unsalted

• spinach↗200g g

  coarsely chopped

• cooked rice

  for serving

Step-by-step instructions

1. 1

   Heat a little oil in a pan over medium heat and sauté the onion for 5 minutes. Add 50 ml of water and cook for another 7 minutes until it browns. Add the garlic and ginger.

2. 2

   Mix coriander, cumin, turmeric, fenugreek and a pinch of pepper with 2 tbsp water and pour into the pan. Cook for another 5 minutes, then add the chickpeas.

3. 3

   Stir in the broth and add the almond butter, then add the spinach and cook for another 3–5 minutes until the spinach wilts. Serve with rice.