This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.Better Than Bouillon is a paste, a base, a flavor enhancer, a kitchen shortcut and a secret seasoning. Better Than Bouillon makes it easy to add just the right amount of flavor to your dish. They use premium ingredients across a full range of bases, so you can get creative with soups, pasta, rice, meats, vegetables and more. Find your favorite vegetarian/vegan flavor today – Seasoned Vegetable Base, Roasted Garlic Base, Organic Seasoned Vegetable Base, Vegetarian No Beef Base, and Vegetarian No Chicken Base.
Today I will be using their Roasted Garlic Base, for one of my most favorite dishes: Chickpeas With Baby Spinach. I make this every week. It is healthy, delicious and filling. This recipe is ready in only 15 or 20 minutes (if you use cooked chickpeas, of course) and is super easy to make. I make it almost every week, it’s one of my all time favorite chickpea recipes.
You can use canned chickpeas, but they have preservatives and additives. I prefer to cook them in boiling water for one or two hours or until they’re soft. You should soak the chickpeas overnight, the longer you let it soak before cooking, the quicker they will cook.
Prep time: 5 mins Cook time: 15 mins Total time: 20 minutes Serves: 4
Ingredients
1 tbsp Vegetable oil 1 medium onion, chopped Pinch of roasted cumin seeds 1 tsp of coriander powder 1 tsp of mango powder 1 tsp Better Than Bouillon - Roasted Garlic Base 2 tbsp paprika 6 cups spinach (250 g) 4 cups cooked chickpeas (650 g) Sea salt (to taste)Directions
Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic paste, cumin, coriander powder, mango powder, and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant. Add the cooked chickpeas, and the paprika, and mix it well. Cover, reduce the heat, and simmer on low 5 minutes. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Better Than Bouilloncan be used to make a broth or as a marinade to add flavor. I have been incorporating it into my recipes lately I am am loving the results. Just yesterday I stir friend the veggies in a Seasoned Vegetable Base, and the result was delicious. This is an alternative to canned broths that expire quickly. I am looking forward to experimenting more with these bases in the coming weeks. Which is your favorite chickpea recipe?
