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Curried Chickpea Bowls with Garlicky Spinach

Brittany Mullins
  • minutes
  • Serves 3

INGREDIENTS

1 tsp

avocado oil

3 cloves

garlic, minced

5 oz

baby spinach

1/4 tsp

sea salt

1/2

lemon juiced

2 tsp

avocado oil

2 cloves

garlic, minced

1

large onion, chopped

1 15 ounce can

chickpeas, rinsed and drained

2 tsp

curry

1 tsp

cumin

1/2 tsp

cinnamon

2 tbsp

tomato paste

3 tbsp

water

1/2 tsp

sea salt

1/2 tsp

pepper

fresh cilantro, chopped (for topping)

green onion, chopped (for topping)

3 cups

cooked brown or white rice