Curried Chickpeas and Spinach Rice Bowl

This recipe celebrates my love for chickpeas. A wholesome plant based meal that has it all. Carbs, protein, healthy fats and leafy greens. Curried chickpeas served with rice and spinach. Healthy, rich and flavorful.



1) Heat soup pot on stove at medium heat

2) Add oil once pot is hot

3) Add onion, garlic and ginger to pot stirring often until softened

4) Add all spices and stir to combine

5) Add chickpeas, tomato paste, sriracha, and broth, lower heat to a simmer

6) Stir to combine, cook for 15 min with lid on

7) Add coconut milk and spinach, cook for additional 5 min at med heat

8) Serve with rice and season each bowl with lemon and sea salt

Recipe Credit

Katy Hacker is a full time nurse and part time plant based chef. She is the creator of a mostly vegan recipe blog, The Foodie Nurse. She runs Katy’s Kitchen where she puts on monthly plant based pop ups and does private parties for clients.