Creamy golden chickpeas with tomato and spinach

mains
Creamy golden chickpeas with tomato and spinach

Ingredients

serves 2
  • 1 tbsp olive oil
  • 200g cherry tomatoes
  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 garlic clove, minced
  • ½ thumb-sized piece of fresh ginger, minced
  • ½ tsp cumin
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • Pinch nutmeg
  • ¼ tsp sea salt, to taste
  • 400g cooked chickpeas, with their stock
  • 150ml vegetable stock
  • 60g spinach
  • Juice of ½ lemon
  • Small handful fresh basil leaves, chopped, plus extra to serve
  • Ground black pepper, to taste

  • Sauce

  • 150g silken tofu
  • 4 tbsp nutritional yeast
  • 2 tsp miso paste
  • 200ml soya milk

Directions

Cooking mode
  1. Preheat the oven to 180°C. Prepare a large baking tray. Add the tomatoes and brush with ½ tbsp olive oil. Roast for 20 minutes.
  2. Add all the sauce ingredients to a blender and blend until smooth and creamy. Set aside.
  3. In a large pan, heat the remaining ½ tbsp olive oil over a medium heat. Add the onion and carrot and cook for 5 minutes, until starting to soften. Add the garlic and ginger and cook for 1 minute. Stir in the spices and cook for 2 more minutes.
  4. Stir in the sauce and cook for 2 minutes. Add the chickpeas and vegetable stock, then simmer for 10 minutes, stirring occasionally, until heated through and slightly thickened. Stir in the spinach and cook over low heat until wilted.
  5. Remove from the heat and stir in the lemon juice and ¾ of the basil.
  6. Divide between bowls and top with the roasted tomatoes, remaining basil and ground black pepper. Serve with a side of crusty bread, pitta or quinoa.
Baker Beanie Author

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