Spinach And Chickpea Ragout Recipe

Name: Spinach And Chickpea Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dried coconut; 1 tablespoon almonds, chopped; 2 tablespoons fresh ginger, grated; 1 tablespoon ground coriander; 2 -3 teaspoons olive oil; 3 garlic cloves, minced; 1 onion, chopped; 1 lb spinach, well cleaned, trimmed and finely chopped; 1 tablespoon dried mint; 1 pinch paprika; 1 (14 1/2 ounce) can chickpeas, drained and rinsed; 1 tablespoon poppy seed; 1 cup low-fat yogurt or 1 cup nonfat yogurt; 1 pinch ground pepper

Servings: persons

2 tablespoons dried coconut
1 tablespoon almonds, chopped
2 tablespoons fresh ginger, grated
1 tablespoon ground coriander
2 -3 teaspoons olive oil
3 garlic cloves, minced
1 onion, chopped
1 lb spinach, well cleaned, trimmed and finely chopped
1 tablespoon dried mint
1 pinch paprika
1 (14 1/2 ounce) can chickpeas, drained and rinsed
1 tablespoon poppy seed
1 cup low-fat yogurt or 1 cup nonfat yogurt
1 pinch ground pepper

1
Wash spinach and chop finely (no thick stems).
2
Before you begin cooking, combine the coconut, almonds, corriander and ginger in a mini-chopper or food processor and pulse until you have a coarse to medium fine paste. Reserve.
3
In a large non-stick skillet over medium heat, add oil onions and garlic. Cook 2-3 minutes until onions soften taking care not to burn the garlic.
4
Add the spinach, paprika, mint and a few teaspoons of water. Cook until the spinach is tender. Stir to mix.
5
Add the drained chickpeas and the blend from the chopper. Stir to mix. Cook until everything is hot and the spice blend has begun to release its flavors into the dish. Season with pap.
6
Add the yoghurt and poppyseeds and lower to a simmer. Season with salt and pepper to taste. Cook an additional 3-5 minutes until the ragout is fully heated, without curdling the yoghurt.
7
Serve over rice.

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons dried coconut, 1 tablespoon almonds, chopped, 2 tablespoons fresh ginger, grated, 1 tablespoon ground coriander, and more.

Yes, Spinach And Chickpea Ragout falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach And Chickpea Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions