Tandoori Chickpea & Spinach Bowl With Creamy Mint Chutney
20m prep 25m cook 45m ready
A bowl featuring roasted chickpeas seasoned with tandoori spices, served over spinach, cherry tomatoes, and red onion, with a creamy mint chutney made from cashews.
Ingredients
- 2 cup cooked chickpeas
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp avocado oil
- 1 clove garlic minced
- 1 tsp minced peeled fresh ginger
- 1 tsp ground sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Dash of cayenne pepper
- 2 cup roughly chopped spinach
- 1 cup cherry tomatoes halved
- 1/4 cup diced red onion
- 1/2 cup fresh cilantro leaves
- 0.5 medium lemon halved
- 1/2 cup Creamy Mint Chutney
- 1/4 cup raw cashews soaked in water for 30 minutes
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
- 3 tbsp water
- 2 tbsp diced yellow onion
- 1 tbsp freshly squeezed lemon juice
- 1 tsp minced seeded green chili pepper
- 1 clove garlic minced
- 1/2 tsp minced peeled fresh ginger
- 1/4 tsp ground cumin
- 1/4 tsp sea salt
- Pinch of freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 19 of 30 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 622 mg
- Iron: 10.7 mg
- Magnesium: 263 mg
- Phosphorus: 455 mg
- Potassium: 1703 mg
- Zinc: 4.31 mg
Let's Cook
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Step 1.
Soak the cashews for the chutney: place ¼ cup raw cashews in a small bowl, cover with water, and let soak for 30 minutes.
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Step 2.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
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Step 3.
In a medium bowl, combine 2 cups cooked chickpeas, 1 tablespoon lemon juice, 1 tablespoon avocado oil, 1 minced garlic clove, 1 teaspoon minced fresh ginger, 1 teaspoon sweet paprika, ½ teaspoon ground cumin, ½ teaspoon ground turmeric, ½ teaspoon ground coriander (if using), ¼ teaspoon salt, ¼ teaspoon black pepper, and a dash of cayenne. Toss well to coat.
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Step 4.
Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Bake for 20–25 minutes, stirring a few times, until the chickpeas are golden brown and crispy.
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Step 5.
While the chickpeas roast, make the chutney: rinse and drain the soaked cashews. In a blender, combine the cashews, ½ cup chopped fresh mint, ½ cup chopped fresh cilantro, 3 tablespoons water (plus more as needed), 2 tablespoons diced yellow onion, 1 tablespoon lemon juice, 1 teaspoon minced seeded green chili (if using), 1 minced garlic clove, ½ teaspoon minced fresh ginger, ¼ teaspoon ground cumin, ¼ teaspoon salt, and a pinch of black pepper. Blend on high for about 1 minute, scraping down the sides, until smooth and creamy. Add more water if needed to reach desired consistency. Taste and adjust seasoning.
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Step 6.
Assemble the bowls: divide 2 cups roughly chopped spinach, 1 cup halved cherry tomatoes, ¼ cup diced red onion, and ½ cup fresh cilantro leaves between two bowls. Top each with half of the roasted chickpeas. Garnish each bowl with a lemon wedge and serve with the creamy mint chutney.
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