Tamarind and Tomato Braised Chickpeas and Spinach
These sweet and sour, mildly spicy chickpeas are a versatile recipe to have in your repertoire. Have them for breakfast on toast (with an egg if you feel like it), eat a bowl for lunch or serve them as a creative, flavourful twist on beans on toast for a simple dinner. Make a double batch and freeze some for later.
fibre
spices
fibre
spices
NUTRITION PER SERVING (Read more)
Notes
Alternatives
tomato passata - tin of tomatoes, blended
spinach - baby kale
peanut butter - almond butter, tahini
fibre
spices
Related recipes for you
-
New!Fridge Fillers 5.0
Tuna, Quinoa, Chickpea Salad
-
New!Fridge Fillers
Gochugaru, Tuna, Edamame, Cucumber & Soba Noodle Salad
-
New!Family Meals 5.0
Thai Green Chicken Curry Pie
-
New!Legumes
Waldorf-style Chickpeas
-
New!Soups 5.0
Spanish Style Lentil, Potato, and Tempeh Stew
-
New!Pasta 4.5
Prawn, Mushroom, Kale and Chickpea Puttanesca Pasta
-
New!Fridge Fillers
Lentil, Kale, Carrot and Goji Berry Salad
-
Free!Fish and Seafood 4.9
Salmon Poached in Harissa Coconut Lentils
-
One Pan Black Bean, Tofu, and Rainbow Rice Bake
-
Butternut Squash, Red Lentil, Chickpea and Tofu Stew
-
Mixed Bean Salad with Honey Mustard Dressing
-
Bulghur, Chickpea, Spinach, Feta, Walnut and Blueberry Salad
-
Warm Lentil and Poached Egg Salad
-
Tempeh and Red Lentil Keema-style Curry
-
Red Lentil Pancakes
-
"Cheesy" Broccoli and Cannellini Bean Soup
-
Mussels, White Beans, Tomatoes and Harissa
-
Marinated Chickpea Salad
-
Catalan-style Cod
-
Samosa Pie