Spinach and Chickpea Saute with Coconut

Prep 5 minutes mins

Cook 5 minutes mins

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A quick and easy, vegetarian side of Spinach sauteed and canned Chickpeas with some smashed fresh coconut and spices. It is a great side with rice or rotis but can also be eaten as a snack or salad, in itself.

This dish is inspired from the thoran recipe I posted last week. The simple Kerala recipe of veggies or beans/legumes sauteed with coconut, just gives that extra oomph to the dinner table. This is the equivalent of roasting veggies as a quick side for meal times. Just like how you can roast pretty much any vegetable or combo of any vegetables, the same works for this recipe as well.

I had just a little bit of spinach that was in need of some TLC before it all wilted and I had to throw it away. It was not enough as a side for two people and I looked around in the pantry for any canned beans that I had and there was a lone garbanzo beans can sitting there. I love mixing up beans and vegetables in this kind of recipe. It takes care of the extra protein need for this vegetarian.

And so, this recipe was born and I have to say it was a success.

Here are a few other Spinach and Chickpea / Legume combo that we love here:

Spinach Chickpeas Brown Rice Pulao

Mangalorean Spinach and Black Eyed Peas Curry

Dal Palak ~ Spinach with Moong Dal

📖 Recipe

Spinach and Chickpea Saute with Coconut

Manju

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Vegetable Sides

Cuisine India - Kerala, Indian

Servings 4 servings

Calories 85 kcal

Ingredients

  

1x2x3x

• 3 cups organic baby spinach
• 1 can organic garbanzo beans / chickpeas
• 1 tablespoon coconut oil
• ½ teaspoon black mustard seeds
• 5-6 curry leaves
• ½ teaspoon turmeric powder
• ¼ cup grated coconut
• ½ teaspoon cumin seeds
• 1 pearl onion
• 2 dried red chillies 1 teaspoon red chilli flakes
• salt to taste

Don't forget to check out Step-by-step instructions with photos in the body of the post above

Instructions

 

• Rinse and chop the spinach roughly and keep aside. Drain and rinse the garbanzo beans and keep aside.
• Heat the oil and add the mustard seeds to it. Once they splutter, throw in the curry leaves too.
• Add the spinach and once it starts to wilt, add the garbanzo beans, turmeric powder and mix well.
• Meanwhile, smash the coconut, cumin, pearl onion and red chillies till they just about come together.
• Add this to the spinach and chickpeas and some salt and mix well. Saute for a minute or so till it all comes together.
• Serve with rice or rotis or eat as it is as a salad or a snack.

Nutrition

Serving: 1gCalories: 85kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 6gSodium: 22mgPotassium: 237mgFiber: 1gSugar: 2gVitamin A: 2370IUVitamin C: 64.2mgCalcium: 31mgIron: 1.3mg

Keyword Vegan, Vegetarian

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