Cumin-Spiced Chickpea and Spinach Bowls

Name: Cumin-Spiced Chickpea and Spinach Bowls
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4.5 servings
Cuisine: Persian
Ingredients: 1 cup quinoa (rinsed); 2 cup vegetable broth; 1 tablespoon olive oil; 1 yellow onion (small, diced); 2 clove garlic (minced); 1 can chickpeas (rinsed and drained); 1 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon turmeric; 5 ounce fresh spinach; 0.25 cup fresh cilantro (chopped); 2 tablespoon lemon juice; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground)

A vibrant and flavorful bowl featuring quick-sautéed chickpeas and tender spinach, seasoned with a blend of aromatic spices and served over fluffy quinoa, making for a hearty and wholesome meal.

Prep: 10 min
Cook: 14 min
Total: 24 min
Servings: 4.5
Cuisine: Persian
Difficulty: Easy
Cost: $1.70/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Vegetarian
Vegan
High-Fiber
Halal
Low-Sugar

Ingredients

1 cup quinoa (rinsed)
2 cup vegetable broth
1 tablespoon olive oil
1 yellow onion (small, diced)
2 clove garlic (minced)
1 can chickpeas (rinsed and drained)
1 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon turmeric
5 ounce fresh spinach
0.25 cup fresh cilantro (chopped)
2 tablespoon lemon juice
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)

Instructions

Combine rinsed quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until broth is absorbed and quinoa is fluffy. Let stand, covered, for 5 minutes.
While quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced yellow onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
Add rinsed and drained chickpeas, ground cumin, ground coriander, and turmeric to the skillet. Cook for 2-3 minutes, stirring to coat the chickpeas in the spices.
Add fresh spinach to the skillet and cook, stirring occasionally, for 2-3 minutes until wilted. Remove from heat and stir in chopped fresh cilantro and lemon juice. Season with salt and black pepper to taste.
Fluff quinoa with a fork. Divide quinoa among bowls and top with the cumin-spiced chickpea and spinach mixture. Serve warm.

Notes

This bowl is fantastic for meal prep! Store the chickpea and spinach mixture and quinoa separately, then combine and reheat for quick lunches.

Nutrition (per serving)

Calories: 285
Protein: 13.2 g
Carbohydrates: 44.5 g
Fat: 7.4 g
Fiber: 9.8 g
Sodium: 340 mg
Saturated Fat: 1 g
Sugar: 3.8 g