HEALING CREAMY CHICKPEA BOWL

Name: HEALING CREAMY CHICKPEA BOWL
Ingredients: 1 small/medium white onion, finely chopped; 3 cloves minced garlic; 3cm piece of minced ginger; 1 tsp cumin; 1 tsp coriander; 1 tsp turmeric; 1/2 tsp cayenne pepper; 2 tins (240g drained weight) cooked chickpeas; 1/2 tin coconut milk; 2 large handfuls of chopped spinach; 290g silken tofu; Juice of one lemon; Small pinch salt (more if you’re not adding the miso paste); 1/3 cup nooch; 70g soaked cashews; 1.5 tbsp sweet white miso paste; Sautéd cherry tomatoes, halved then fried in oil, salt and 1 clove of crushed garlic for 10 mins until starting to break down; Prepared white sauce; Fresh basil; Chilli flakes; Nigella seeds

3 steps

Updated at: Sun, 28 Jan 2024 18:25:16 GMT

Ingredients

0 servings

1white onion

small, finely chopped

3 clovesminced garlic

3 cmginger

piece, minced

1 tspcumin

1 tspcoriander

1 tspturmeric

½ tspcayenne pepper

2 x 240gtins cooked chickpeas

drained weight

0.5tin coconut milk

2 handfulsspinach

chopped

For the white sauce

290gsilken tofu

1juice of lemon

salt

more if you’re not adding the miso paste

⅓ cupnooch

70gcashews

soaked

1 ½ Tbspsweet white miso paste

For garnish

cherry tomatoes

Sautéd, halved then fried in oil of crushed gar for 10 mins until starting to break

Instructions

Step 1

Whizz up the white creamy sauce ingredients so it’s ready to go.

Step 2

Fry off onion for 8 mins with a pinch of salt, or until caramelising, then add the garlic and ginger and fry for 3 mins more, then add the spices and toast for 1 min more, until fragrant.

Step 3

Add the white creamy sauce, chickpeas, the coconut milk, spinach, a splash of water to loosen the dish, then bring to a bubble turn the heat down to medium cook, stirring continuously, for 10 mins. Adjust seasoning if needed.

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