Creamy Chickpeas With Spinach | 15 Minute Meals | Loaded with Fiber & Protein

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop half of a yellow onion and three to four cloves of garlic.

Heat grape seed oil in a skillet until hot.

Add chopped onions to the skillet and cook for a couple of minutes until translucent.

Add minced garlic and cook for another minute to avoid burning.

Add strained chickpeas to the skillet and stir to combine with onions and garlic.

Season with fresh ground black pepper and add Japanese barbecue sauce to the chickpeas.

Stir in about 2 tablespoons of nutritional yeast and mix well.

Add frozen spinach directly to the skillet without adding water.

Pour in desired amount of full-fat coconut milk and spread it out.

Cover the skillet and let it cook for 2 to 3 minutes to allow the spinach to thaw and heat through.

Remove the cover, stir the mixture, and check for creaminess.

Plate the creamy chickpeas with jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens