Chickpea, spinach & almond butter bowl

almond butter calcium chickpeas easy family dinner five a day folate iron spinach vitamin c

Ingredients

vegetable oil, for frying

1 large onion, finely chopped

3 garlic cloves, crushed

2½cm piece of ginger, peeled and grated

1 tsp ground coriander

2 tsp ground cumin

1 tsp ground turmeric

½ tsp fenugreek

400g can chickpeas, drained and rinsed

300ml vegetable stock

2 tbsp unsalted almond butter

200g spinach, roughly chopped

cooked rice, to serve

Method

Heat some oil in a pan over a medium heat and fry the onions for 5 mins. Add 50ml water and cook for 7 mins more until just brown. Add the garlic and ginger.

Combine the coriander, cumin, turmeric, fenugreek and some pepper with 2 tbsp water, and tip into the pan. Cook for 5 mins more, then stir in the chickpeas.

Stir in the stock and almond butter, then add the spinach and cook for 3-5 mins more until the spinach has wilted. Serve over rice.