Chickpeas are packed with nutrients and are naturally gluten-free. This recipe is not only healthy, vegan and easy on the pocket, but also fabulous for batch cooking! Chana (chickpeas) are a weekly staple in our home. I will be honest and say that although I usually prefer to soak my own legumes and lentils, I much prefer chickpeas from a can — I like the texture better and the convenience. When it comes to eating healthy and the reality of life, I always advocate for balance.
- Servings: 2
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
Ingredients – Chickpea Curry
- 1 can chickpeas with aquafava (liquid)
- 1 can water
- 1 chopped onion
- 4 pucks frozen spinach
- 15 ml Francesca’s Spice
- 15 ml coconut or olive oil
- S&P to taste
- 50 ml chopped parsley
Ingredients – Rice
- 250 ml basmati rice
- 375 ml water
- 15 ml coconut or olive oil
- S&P to taste
Instructions
- In a medium pot saute onion with oil, Francesca’s Spice, S&P in a saucepan. Add the aquafava in slowly so it does not burn.
- Once the onions soften add the chickpeas & spinach, bring to a boil & simmer for 15 min.
- Boil water in a pot. Add rice, oil and S&P. Stir well, simmer covered for 15 min. Shut off and let cook a bit more if desired.
- Sprinkle with the chopped parsley.
Notes
This recipe is fun to vary. You can add potatoes, cauliflower, peas or really anything you would like!
Although it’s a little more time-consuming, using dried chickpeas gives this recipe a whole other taste. Dried chickpeas will need to be soaked overnight. They can be cooked in a slow cooker, pressure cooker or boiled on the stovetop.
