Spinach and Chickpea Saute with Coconut

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

Spinach and Chickpea Saute with Coconut

Print Pin Rate

Course: Vegetable Sides

Cuisine: India - Kerala, Indian

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4 servings

Calories: 85kcal

Author: Manju

Ingredients

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

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: 1g | Calories: 85kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 22mg | Potassium: 237mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2370IU | Vitamin C: 64.2mg | Calcium: 31mg | Iron: 1.3mg

Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!