Coconut Turmeric Chickpeas with Spinach

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  • Total Time: 20 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

A delicious and easy vegan chickpea dish that is ready in less than 30 minutes, exquisitely seasoned with Frontier Daily Turmeric Blend.


  • 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


    1. In a medium saucepan over medium-low heat, add olive oil and garlic and cook for 1 to 2 minutes.
    2. 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.
    3. 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.

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