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Poêlée de pois chiches dorés au curcuma et épinards dans une assiette bleue, avec citron et pain grillé
Team Curcuma

Chickpea, spinach and turmeric pan-fry

A complete plant-based dish ready in 25 minutes: chickpeas browned with garlic, cumin and turmeric, tender baby spinach and a squeeze of lemon.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings : 4 portions
Course : Main Course
Cuisine : Indian, Mediterranean
Calories : 275
Ingredients Préparation Notes

Ingredients
  

  • 480 g cooked chickpeas (2 x 400 g tins, drained)
  • 300 g baby spinach fresh
  • 1 onion
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika or sweet paprika
  • freshly ground black pepper a few turns of the mill
  • 1/2 lemon (juice)
  • salt

Préparation
 

  1. Rinse the chickpeas and dry them thoroughly in a clean tea towel. Slice the onion and chop the garlic.
  2. Heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Add the chickpeas and brown them for 6 to 8 minutes, stirring from time to time. Set them aside on a plate.
  3. Pour the rest of the oil into the same pan and fry the onion for 3 minutes, until soft.
  4. Add the garlic, turmeric, cumin, paprika and pepper. Stir for 30 seconds to 1 minute, without letting the spices burn.
  5. Return the chickpeas to the pan, then add the spinach a handful at a time. Stir for 1 to 2 minutes, until just wilted.
  6. Season with salt, drizzle with lemon juice and serve straight away, with rice, toast or a spoonful of yoghurt.

Notes

Keep the liquid from the chickpea tins (aquafaba) for a chocolate mousse. Vegan and gluten-free recipe. Keeps for 2 to 3 days in the fridge; can also be eaten cold, as a salad.