Chickpea bhuna with spinach rice

Name: Chickpea bhuna with spinach rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian, Indian
Ingredients: 1 tbsp curry paste; 240g chickpeas (drained); 200ml reduced fat coconut milk; 2 garlic clove; 1 red onion; 30g peanut butter; 1 yellow pepper; 250g steamed brown basmati rice; 80g baby spinach; 120g baby plum tomatoes

5 steps

Prep:5minCook:15min

Notes of coriander, fenugreek, cumin and fennel infuse this creamy chickpea bhuna, served with wilted spinach rice. Yet despite all that flavour, it’s ready in just 15 minutes – perfect for busy weeknights.

Updated at: Thu, 17 Aug 2023 11:31:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1190.5 kcal (60%)

Total Fat30.6 g (44%)

Carbs188.5 g (72%)

Sugars20 g (22%)

Protein41.8 g (84%)

Sodium335.5 mg (17%)

Fiber23 g (82%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspcurry paste

240gchickpeas

drained

200mlreduced fat coconut milk

250gbrown basmati rice

steamed

80gbaby spinach

120gbaby plum tomatoes

Instructions

Step 1

Finely slice the onion. Dice the pepper. Finely chop or crush the garlic. Heat a medium frying pan with 1 tbsp oil on a medium heat. Add the vegetables and cook for 3 mins, until softening.

Step 2

Drain the chickpeas, rinse, then add to the pan along with the spice and peanut butter. Stir all together, then pour in the coconut milk.

Step 3

Halve the tomatoes and add to the pan. Simmer for 5 mins; season with sea salt and black pepper.

Step 4

Heat a separate frying pan with 1 tsp oil on a medium heat. Add the spinach and wilt for 1 min, then add the rice and 1-2 tbsp water. Cover with a lid to heat through for 3 mins.

Step 5

Serve the rice topped with the chickpea bhuna.