Indian Chickpeas over Garlic Spinach


  • 4 teaspoons olive oil, divided
  • 2 cups sliced onion
  • 1 1/2 cups canned vegetable broth
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 (19-ounce) can chickpeas (garbanzo beans), drained and divided
  • 2 garlic cloves, chopped
  • 16 cups chopped spinach (about 12 ounces)
  • 1/2 cup vegan plain yogurt


  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add broth and next 5 ingredients (broth through red pepper), and bring to a boil. Reduce heat, and simmer 5 minutes.
  2. Place 1/2 cup chickpeas in a food processor; process until minced. Add minced chickpeas and remaining chickpeas to onion mixture. Bring to a boil; reduce heat, and simmer 10 minutes.
  3. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic, and sauté 30 seconds. Add spinach; sauté 3 minutes or until spinach is just wilted.
  4. Spoon 1/2 cup spinach mixture onto each of 4 plates. Top each serving with 3/4 cup chickpea mixture; dollop each serving with 2 tablespoons yogurt.

6 responses to “Indian Chickpeas over Garlic Spinach

  1. Pingback: Indian Chickpeas over Garlic Spinach « Plant Based Diet Adventures

  2. petit4chocolatier

    This looks so good! I never thought of spinach and chick peas before. You have the most amazing recipes!!

    I bought 4 cans of chick peas this week!

  3. Hey there, You’ve done an excellent job. I’ll certainly digg it and in my opinion suggest to my friends. I’m confident they’ll be benefited from this site.

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