Call them what you will – chickpeas or garbanzo beans, these little gems are inexpensive, can be used in a multitude of recipes & they’re loaded with fiber. They take center stage in this recipe with caramel-like dates, warm Moroccan spices, aromatic herbs, toasted almonds & fresh baby spinach.
Everyone once in awhile I’ll throw a pot of chickpeas or another legume onto cook, portion them out & freeze them in little bags. This wasn’t one of those times. Nope, I opened cans. Two to be exact. They cost me about two bucks, total & took me about 20 seconds to open. If you’ve got the time & want the extra work, you go right ahead & cook the dried beans girlfriend.
The whole idea of this recipe is it’s quick – start to finish in 25 minutes give or take, depends on how you operate in the kitchen. My kitchen actions are akin to the Tasmanian devil, leaving a path of destruction in my wake. Mum used to say it was because I was used to having “people” clean up after me. I think it’s just because I do everything a million miles an hour.
At least this meal using only one pan. Unless you’re having something else with it. It’s so good spooned on top of steamed basmati rice. High on carbs though but whoa…lots of fiber. Just saying. So where are we at? Everything is in the pan, cooked & delicious then all that’s left is to throw a few handfuls of baby spinach leaves in along with fresh mint & cilantro.
A drizzle of yogurt & TAH-DAH! Ridiculously easy. Wholesome. Loaded with fiber. And some fresh veggies. Well done you! Until next time, toodles xo.
A pic for you to add to your beautiful Pinterest page
- 1 Tbsp olive oil
- 1 cup diced onion
- 4 garlic cloves, minced
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 2 x 15.5 oz (439ml) cans chickpeas, rinsed & drained
- 1/2 cup chopped plum (roma) tomato
- 2 Tbsp tomato paste
- 12 medjool dates, seeded and chopped
- 1 1/2 cups veggie broth or water
- pinch of salt & freshly ground pepper
- 1/4 cup chopped fresh cilantro (coriander)
- 1/4 cup chopped fresh mint leaves
- 3 cups baby spinach leaves
- 1/3 cup toasted sliced almonds
- mint & cilantro leaves & plain Greek yogurt, to serve
- Heat oil in a large frying pan over medium-high heat. Add onion & cook, stirring occasionally, for 5 minutes or until softened. Stir in garlic; cook for 1 minute or until fragrant.
- Add coriander, cinnamon, paprika & cumin. Stir over medium heat for about 1 minute, or until fragrant.
- Add chickpeas, tomato, tomato paste, dates, broth salt & pepper. Simmer, uncovered, for about 10 minutes, stirring occasionally, or until sauce is thickened.
- Add cilantro, mint & spinach; stir to combine. Stir for 1 to 2 minutes or until spinach is just wilted. Serve sprinkled with almonds. Garnish with cilantro, mint and yogurt, if desired.
- Serves 4 as a main 6 to 8 as a side dish.