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In recent years, the shift towards plant-based meals has gained remarkable traction, with more individuals and families opting for nutritious, sustainable, and delicious options. The Chickpea & Spinach Harmony Bowl stands out as a perfect embodiment of this trend. This vibrant dish not only tantalizes the taste buds but also packs a nutritional punch, making it an excellent choice for anyone looking to incorporate more plant-based foods into their diet.

Mild Curried Chickpeas and Spinach Bowl

Discover the Chickpea & Spinach Harmony Bowl, a vibrant plant-based dish that’s both nutritious and delicious! Packed with protein-rich chickpeas and iron-filled spinach, this meal promotes heart health and digestive wellness. Ready in just 30 minutes, it's perfect for busy families and health-conscious eaters. Enhance the flavors with a blend of spices and creamy coconut milk for a satisfying, wholesome experience. Explore this delightful recipe and elevate your plant-based cooking!
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Ingredients
  

1 can (15 oz) chickpeas, rinsed and drained

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

½ teaspoon mild curry powder

½ teaspoon chili flakes (optional, adjust to taste)

1 cup vegetable broth

4 cups fresh spinach, roughly chopped

1 can (14 oz) coconut milk

Salt and pepper, to taste

Fresh cilantro, for garnish

Cooked brown rice or quinoa, for serving

Instructions
 

Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.

    Add Spices: Stir in ground cumin, coriander, turmeric, mild curry powder, and chili flakes (if using). Cook for about 1-2 minutes, allowing the spices to toast and release their aromatic flavors.

      Incorporate Chickpeas: Add the drained chickpeas to the skillet, stirring to coat them in the spice mixture. Cook for 2-3 minutes, allowing them to absorb the flavors.

        Pour in Liquid: Add the vegetable broth and coconut milk to the skillet. Stir well, then bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the chickpeas absorb the flavors and the sauce thicken slightly.

          Add Spinach: Gradually mix in the chopped spinach, stirring until it wilts and reduces in volume, about 2-3 minutes. Season with salt and pepper to taste.

            Serve: Divide the cooked brown rice or quinoa among bowls. Top with the chickpea and spinach mixture, ensuring each serving has plenty of sauce. Garnish with fresh cilantro for a burst of flavor and color.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings