chickpeas and spinach

This easy cauliflower chickpea and spinach saute features a fragrant Mustard Seed &amp; Curry Leaf Sauce - an easy vegan meal that is ready in 30  minutes. Packed with healthy cauliflower, creamy chickpeas, and super food spinach in every bite

Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce

tsp oil

tsp mustard seeds

tsp Urad dal (,split black gram

curry leaves (, fresh or frozen)

garlic (minced)

cauliflower

tomato

chickpeas (drained

spinach (frozen

tsp salt

tsp sambhar masala

water (divided)

Heat large skillet over medium heat, add oil and wait until hot. (You want the oil to be pretty hot else seeds won’t pop). Add the mustard seeds wait for them to pop.

Add the Urad dal lentils and cook until golden, then carefully add curry leaves and mix well.

Add garlic, and mix again quickly.

Put the cauliflower in the pan and toss making sure it&#039;s well coated, then let cauliflower cook 4-5 minutes uncovered until partially browned

Add the tomatoes and 1/2 cup water mix well, then cover and cook 6-8 minutes.

Now add the spinach, chickpeas,  sambhar masala, salt and remaining 1/2 cup water.

Mix well and let cook for another 6-8 minutes, stirring once in between, until the cauliflower is cooked to preference.

Add the pepper flakes to taste for heat (if needed) and garnish with cilantro (optional)

This Spanish chickpeas and spinach is a hearty, flavorful tapas dish that's healthy too. Great for lunch or serve as part of a tapas meal.

Spanish chickpeas and spinach

oz chickpeas ((15 ounces = 1 can))

olive oil

spinach

bread (slightly stale, sourdough works well)

garlic (more if small)

tsp cumin

tsp paprika (sweet (Spanish), not hot)

tbsp red wine vinegar (or sherry vinegar)

water (approx)

tomato paste (tomato puree)

salt and pepper

Drain the chickpeas, rinse well and remove any loose skins.

Remove the crusts from the bread and dice relatively small. Skin but don't chop the garlic (except in half if one large clove).

Warm 1tbsp olive oil in a pan and saute the spinach until it wilts, in batches if need be, then remove and set aside.

Add the other 1tbsp of oil to the pan and add the garlic and chunks of bread. Cook until gently brown on both sides then remove from the pan to either a mortar or small food processor.

Add the cumin, paprika and vinegar to the bread and crush/pulse until smooth. You can add around 2tbsp of water as you go to help make it easier to break up.

Return the bread mixture to the pan along with the chickpeas, spinach (holding back any excess liquid that has come out) and the tomato paste and gently warm. Add another 2 or 3tbsp of water to loosen the sauce so it will mix. Season with a little salt and pepper to taste then serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1533087000/nsgwpgwtyaasgwrg9ll5.mp4

This Spanish chickpeas and spinach is a classic tapas dish that’s easy to make and wonderfully versatile. Simple, hearty vegan comfort food.

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Top 2 chickpeas and spinach recipes from across the web

The most viewed chickpeas and spinach recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spanish chickpeas and spinach

The most viewed chickpeas and spinach recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine