chickpeas with spinachcoconut rice and carrots recipe main photo

Best Food Ever: Chickpeas with spinach,coconut rice and carrots Nigerian Dish

Tasty Food Chickpeas with spinach,coconut rice and carrots undoubtedly is our favorite nigerian cuisine. Its not hard to make Chickpeas with spinach,coconut rice and carrots. This Sweet Potato, Chickpea and Spinach Coconut Curry was so cooked basmati rice, quinoa, millet, or sorghum. chopped fresh cilantro, unsweetened shredded This coconut curry recipe looks so good and I just love spinach so this is sure to be a winner at my house. I served my curried chickpeas with spinach over rice, but it would also be awesome with some Love this recipe! Recipe was delicious without it as well!

Chickpeas with spinach,coconut rice and carrots

So Tasty Chickpeas with spinach,coconut rice and carrots Nigerian Cuisine

Coconut milk is great for those who don't eat dairyits mouth-feel is surprisingly close to cream. Sizzle, ding, and serve up this. Add the curry and paprika powder and sauté for one minute longer. You can have Chickpeas with spinach,coconut rice and carrots in 11 ingredients and only 4 steps. Here is cooking guidance how you can easily cook it.


1 It’s 1.500 gms of chickpeas soaked overnight and boiled.
2 Take 2.3 bunches of spinach washed and shredded.
3 Approximately 3.4 of tomatoes chopped or grated.
4 Approximately 4 of .natural yoghurt 100ml.
5 About 5.2 of onions sliced.
6 Approximately 6.3 cloves of garlic minced.
7 About 7.2 of ginger minced.
8 Approximately 8.2 tbs of food masala.
9 Approximately 9.1 tbspn of tomatopaste.
10 About 10 of .salt and blackpepper to taste.
11 About 11.2 of bay leafs.

Add the spinach and tomatoes at the end, stir, and remove from heat. Serve with rice or naan, and garnish with chili flakes and lemon wedges. While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the leeks, red peppers, salt and pepper and stir to toss.

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Cooking Instructions

Step 1 In a clean dry pot put 10ml cooking oil at medium heat and let it heat,then add the chopped onions cook until browned,add in the ginger and garlic cook till the aroma can be felt then add in the bay leaf cook for 3 minutes,add the food masala and cook 3 minutes.
Step 2 Add in the tomatoes stirring till well desolved,add the tomato paste, cook for 2 minutes till when you pass a wooden spoon in the middle of the pot it separates then comes together.
Step 3 At this point add the boiled chick peas and the spinach cook for 10minutes,once the flavours infuse in the chickpeas and spinach is cooked add the natural yoghurt and salt n pepper.check seasoning cook till yoghurt dissolves fully.
Step 4 Remove from heat and garnish either with dhania and serve with your favourite starch.

Add in the peas and coconut milk. A bed of tender rice and carrots makes the perfect partner for our Middle Eastern-inspired chicken and chickpeas. They're simmered together in a tomato sauce spiced with smoky harissa paste and sweetened with plump dates—perfectly contrasted by a dollop of zesty, cooling tzatziki served on top. Instead of serving this spinach curry with plain rice, mix some lime juice and fresh coriander in to the rice before serving. A little tip about tinned tomatoes Made this tonight and I wasn't disappointed!

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