⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Creamy coconut chickpea bowl with silken tofu sauce, spinach, and spiced cherry tomatoes.

Ingredients

Main Bowl

  • 1 small/medium white onion, finely chopped
  • 4 garlic cloves, minced
  • 3 cm (1¼ in) piece fresh ginger, peeled and grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp cayenne chilli pepper (less if you don’t like spice)
  • 2 × 400 g tins cooked chickpeas (800 g total / 14 oz each)
  • 200 ml coconut milk (7 fl oz / ¾ cup), from a can
  • 2 large handfuls chopped spinach (about 120 g / 4 oz)
  • 200 g cherry tomatoes (7 oz), cut in half
  • 1 tsp smoked paprika
  • salt and black pepper
  • olive oil

For the Sauce

  • 290 g silken tofu (10¼ oz)
  • juice of 1 lemon
  • 3 tbsp nutritional yeast (45 ml)
  • 50 g cashew nuts (1¾ oz / ⅓ cup), soaked in boiling water for 10 minutes then drained
  • 1½ tbsp sweet white miso paste

To Serve

  • fresh basil leaves
  • chilli flakes
  • nigella seeds (optional)

Instructions

  1. Begin by soaking your cashew nuts in a small bowl. If you have a nut allergy, swap these for sunflower seeds.
  2. In a medium pan on medium heat, fry off the onion in plenty of olive oil for 8 minutes with a pinch of salt until lightly caramelised, then add ¾ of the garlic and all of the ginger, frying for a further 3 minutes. Add the spices and toast for 1 minute more, until fragrant.
  3. Add the chickpeas, coconut milk, spinach, and a splash of water to loosen the dish, then turn the heat down whilst you blend the sauce ingredients together.
  4. In a small blender cup, blend all white creamy sauce ingredients and season to taste, adding salt if you need to. Pour into the pan, mix well. Turn the heat up to a bubble, then down to a simmer and cook, stirring occasionally for 5 minutes, whilst you prepare the tomatoes.
  5. In a medium frying pan on medium/high heat, fry the tomatoes in olive oil and a pinch of salt for 5-6 minutes, until they start to visibly break down. Add the smoked paprika and remaining garlic, fry for a further 3-4 minutes. Season to taste.
  6. Divide into bowls, place the fried tomatoes on top and garnish with the chilli flakes, fresh basil and nigella seeds.
  7. Enjoy with a cooked grain of choice or a slice of toasted sourdough bread.

Notes

Nutrition: Protein per serving: 41g, Fiber: 22g, Plant diversity score: 12

Nut-free option: Substitute sunflower seeds for cashews in the sauce.

Source: Sophie Waplington, Soph’s Plant Kitchen