Spinach And Chickpeas With Lemon

Spinach And Chickpeas With Lemon
It is the time of Navratri and most people all over India are following vegetarianism. Churning out the same old vegetarian recipes can be a monotonous job. So, why not try something really delicious and unique like the spinach and chickpeas combo?

These two most healthy ingredients make this dish not only sumptuous but also healthy. The combination is unique and when cooked with a dash of spices, this dish tastes heavenly. We have used canned chickpeas for the recipe. But you can also prepare it with normal chickpeas.

So, check out the recipe and give it a try.


Oil or ghee- 2tsp

Onion- 1 small

Garlic- 4 large cloves (peeled and minced)

Ginger- 1 tablespoon (grated from a 3-inch piece)

Tomatoes- ½ cup (chopped)

Lemon- 1 large (about 2 tablespoons juice)

Red chilli flakes- a pinch (optional)

Canned chickpeas- 15-ounce (drained)

Baby spinach- 1 pound

Canned coconut milk- 14-ounce

Salt- as per taste

Ginger- 1tsp (ground)

To serve:

Whole roasted sweet potatoes

Coriander leaves, to garnish

Toasted unsweetened coconut, to garnish


Heat the oil or ghee in a large heavy pot over medium-high heat.

Add the onion and cook for about 5 minutes, or until the onion is beginning to brown.

Add the garlic, ginger, tomatoes, lemon juice Chilli Flakes, if using. Cook for 3 minutes, stirring frequently.

Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful.

When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice.

Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through.

Taste and add more salt and lemon juice, if necessary.

Serve hot over roasted sweet potatoes, with coriander leaves and toasted unsweetened coconut to garnish.

Serving note: This is thick enough to eat on its own with a fork; it’s not terribly soupy. But it’s saucy enough to eat over pasta or rice.



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