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    Afternoon Tea

    Creamy Chickpea Mash with Spinach

    bottom
    dairy-free
    savory
    spread
    vegan
    vegetarian
    ​

    -

    portions

    10 minutes

    temps actif

    20 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    2 Tbsp olive oil (sub veg broth if oil-free)

    4 large cloves garlic (minced)

    1/2 red onion (minced)

    4 cups fresh spinach (shredded and stems removed)

    1 14- oz can chickpeas (drained)

    1/2 large ripe avocado

    2 Tbsp soy sauce (sub tamari for gluten-free)

    1/4 cup nutritional yeast

    1 ½ Tbsp lemon juice

    1/4 cup water

    Instructions

    Heat your oil over medium-high heat in a medium sauce pan. Add the garlic, onion, and a pinch of salt and saute for about 3 - 5 minutes or until translucent and wonderfully fragrant.

    Turn the heat to medium, add the chopped spinach, and stir to coat. Stir in the chickpeas, cover, and cook for another 4 minutes. Remove the pan from heat and leave it covered while you make the avocado sauce.

    To make the avocado sauce: Add all ingredients to your blender or food processor and blend until smooth.

    Finally, Use a potato masher or a large wooden spoon to mash the chickpeas and stir in the avocado cream sauce. Taste and adjust seasonings as desired. Enjoy this creamy chickpea mash on a sandwich, wrapped in a tortilla, or just right out of the bowl!

    -

    portions

    10 minutes

    temps actif

    20 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    2 Tbsp olive oil (sub veg broth if oil-free)

    4 large cloves garlic (minced)

    1/2 red onion (minced)

    4 cups fresh spinach (shredded and stems removed)

    1 14- oz can chickpeas (drained)

    1/2 large ripe avocado

    2 Tbsp soy sauce (sub tamari for gluten-free)

    1/4 cup nutritional yeast

    1 ½ Tbsp lemon juice

    1/4 cup water

    Instructions

    1

    Heat your oil over medium-high heat in a medium sauce pan. Add the garlic, onion, and a pinch of salt and saute for about 3 - 5 minutes or until translucent and wonderfully fragrant.

    2

    Turn the heat to medium, add the chopped spinach, and stir to coat. Stir in the chickpeas, cover, and cook for another 4 minutes. Remove the pan from heat and leave it covered while you make the avocado sauce.

    3

    To make the avocado sauce: Add all ingredients to your blender or food processor and blend until smooth.

    4

    Finally, Use a potato masher or a large wooden spoon to mash the chickpeas and stir in the avocado cream sauce. Taste and adjust seasonings as desired. Enjoy this creamy chickpea mash on a sandwich, wrapped in a tortilla, or just right out of the bowl!