High-Fiber Garlic Spinach & Chickpea Bowl
High-Fiber Garlic Spinach & Chickpea Bowl
Ingredients
For the Chickpea and Spinach Bowl
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1 can chickpeas, drained and rinsed
- 1 cup vegetable broth
- 5 ounces spinach
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/4 cup cilantro, chopped
- 1 tablespoon lemon juice, or to taste
For Serving and Topping
- 2 cups brown rice, cooked, for serving
- 1 avocado, sliced or diced, for topping
- 1 teaspoon everything bagel seasoning, for topping, as needed
Instructions
- 1
Heat the olive oil in a large pan or skillet over medium heat.
⏱️ 1 min
- 2
Add the chopped onion to the pan and sauté for 3-5 minutes, or until it has softened and become translucent.
⏱️ 4 min
- 3
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Add the cumin, paprika, and red pepper flakes to the pan. Cook for 30 seconds, stirring constantly, to toast the spices.
⏱️ 1 min
- 5
Add the drained and rinsed chickpeas to the pan, stirring to coat them with the spices.
⏱️ 1 min
- 6
Pour in the vegetable broth and bring the mixture to a simmer.
⏱️ 2 min
- 7
Add the spinach to the pan. It may seem like a lot, but it will wilt down quickly.
⏱️ 1 min
- 8
Season with salt and black pepper to taste. Stir until the spinach is completely wilted and the sauce has thickened slightly, about 3-5 minutes.
⏱️ 4 min
- 9
Remove the pan from the heat. Stir in the chopped cilantro and a squeeze of fresh lemon juice.
⏱️ 1 min
- 10
Serve the chickpea and spinach mixture warm over cooked brown rice. Top each serving with sliced or diced avocado and a sprinkle of everything bagel seasoning.
Kitchen Tools
Nutrition Facts (per serving)
High-Fiber Garlic Spinach & Chickpea Bowl
For the Chickpea and Spinach Bowl
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1 can chickpeas, drained and rinsed
- 1 cup vegetable broth
- 5 ounces spinach
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/4 cup cilantro, chopped
- 1 tablespoon lemon juice, or to taste
For Serving and Topping
- 2 cups brown rice, cooked, for serving
- 1 avocado, sliced or diced, for topping
- 1 teaspoon everything bagel seasoning, for topping, as needed
Instructions
- 1
Heat the olive oil in a large pan or skillet over medium heat.
⏱️ 1 min - 2
Add the chopped onion to the pan and sauté for 3-5 minutes, or until it has softened and become translucent.
⏱️ 4 min - 3
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Add the cumin, paprika, and red pepper flakes to the pan. Cook for 30 seconds, stirring constantly, to toast the spices.
⏱️ 1 min - 5
Add the drained and rinsed chickpeas to the pan, stirring to coat them with the spices.
⏱️ 1 min - 6
Pour in the vegetable broth and bring the mixture to a simmer.
⏱️ 2 min - 7
Add the spinach to the pan. It may seem like a lot, but it will wilt down quickly.
⏱️ 1 min - 8
Season with salt and black pepper to taste. Stir until the spinach is completely wilted and the sauce has thickened slightly, about 3-5 minutes.
⏱️ 4 min - 9
Remove the pan from the heat. Stir in the chopped cilantro and a squeeze of fresh lemon juice.
⏱️ 1 min - 10
Serve the chickpea and spinach mixture warm over cooked brown rice. Top each serving with sliced or diced avocado and a sprinkle of everything bagel seasoning.