Ingredients
-
1 tablespoon olive oil
-
1 clove garlic, minced
-
2 cups cooked chickpeas, drained and rinsed
-
1 tablespoon Frontier Co-op Daily Turmeric Blend
-
1 cup full-fat coconut milk
-
1/2 to 1 cup low-sodium vegetable broth or reconstituted Frontier Co-op Low-Sodium Vegetable Broth Powder
-
2 to 3 cups baby spinach
-
Frontier Co-op Sea Salt, to taste
Directions
- In a medium saucepan over medium-low heat, add olive oil and garlic and cook for 1 to 2 minutes.
- Add chickpeas, turmeric blend, coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes. Add more water as needed to maintain a good sauce consistency.
- Remove from heat and add spinach. Stir, coating spinach with chickpeas and sauce to wilt spinach. Taste and add salt if desired.
Recipe Tip:
To reconstitute our Vegetable Broth Powder, add 2 Tbsp. broth powder to 1 cup boiling water, stir, and simmer 1-2 minutes.
