Creamy Chickpea Turmeric Pot
Creamy Chickpea Turmeric Pot is a delightful and comforting dish that brings together earthy chickpeas, vibrant turmeric, and creamy coconut milk. Perfect for cozy dinners or brunch with friends, this recipe is not only simple to prepare but also adaptable to various dietary needs. With its stunning colors and rich flavors, it’s sure to impress your guests and become a favorite in your household.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 2 cups fresh spinach
- 2 tsp turmeric powder
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup low-sodium vegetable broth
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil. Add diced onion and sauté until golden brown (about 5 minutes).
- Stir in minced garlic and ginger; cook until fragrant (about 1 minute). Add turmeric powder.
- Mix in chickpeas and pour in coconut milk slowly while stirring. Simmer gently for about 10 minutes.
- Fold in spinach until wilted (about 3 minutes). Gradually add vegetable broth to reach desired consistency.
- Squeeze lime juice before serving. Adjust seasoning with salt and pepper as needed.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 24g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added nutrition, consider incorporating other vegetables like bell peppers or carrots. To enhance spiciness, add crushed red pepper flakes during cooking. Leftovers can be stored in an airtight container for up to five days; reheat on low heat with a splash of coconut milk.