Dinner

Chickpea, Spinach & Almond Butter Bowl Recipe

ByEthan Lark January 19, 2026January 19, 2026

Introduction

This Chickpea, Spinach & Almond Butter Bowl is a flavorful and nourishing meal perfect for a quick lunch or dinner. Combining warm spices, creamy almond butter, and vibrant spinach creates a comforting dish that’s both satisfying and wholesome.

A white bowl filled with a bed of fluffy white rice forms the base layer, arranged neatly along the edges with a hollow center. On top, a thick layer of golden-yellow chickpea curry mixed with bright green spinach leaves is placed in the center, creating a contrast with the white rice. The curry has a creamy texture with visible chickpeas and leafy greens swirling together. The bowl sits on a white marbled surface with a textured light blue cloth and a pair of wooden chopsticks resting on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Vegetable oil, for frying
1 large onion, finely chopped
3 garlic cloves, crushed
2½ cm piece of ginger, peeled and grated
1 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
½ tsp fenugreek
400g can chickpeas, drained and rinsed
300ml vegetable stock
2 tbsp unsalted almond butter
200g spinach, roughly chopped
Cooked rice, to serve

Instructions

Step 1: Heat a little vegetable oil in a pan over medium heat. Fry the chopped onions for 5 minutes until they begin to soften. Add 50ml of water and cook for another 7 minutes until the onions turn a light brown color. Then add the crushed garlic and grated ginger, stirring well.
Step 2: Mix together the ground coriander, cumin, turmeric, fenugreek, and some freshly ground pepper with 2 tablespoons of water to form a spice paste. Add this to the pan and cook for 5 minutes, stirring regularly. Then stir in the chickpeas.
Step 3: Pour in the vegetable stock and add the almond butter. Stir until the almond butter is fully incorporated, then toss in the chopped spinach. Cook for 3 to 5 minutes, until the spinach has wilted and everything is heated through.
Step 4: Serve the chickpea and spinach mixture warm over cooked rice for a complete and hearty meal.

Tips & Variations

For extra creaminess, add a splash of coconut milk along with the vegetable stock.
Try swapping spinach for kale or Swiss chard for a different leafy green flavor.
Add a squeeze of lemon juice before serving to brighten the flavors.
Garnish with toasted almonds or fresh coriander for added texture and freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the mixture seems thick. This dish does not freeze well due to the spinach.