Coconut Turmeric Chickpeas with Spinach
Total Time: 00h 20m
Hands-on Time: 00h 20m
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.
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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® Organic 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.
- To reconstitute our Vegetable Broth Powder, add 2 Tbsp. broth powder to 1 cup boiling water, stir and simmer 1-2 minutes.
