Indian Spiced Chickpea Spinach & Kale Hash | Forks Over Knives Recipe

Indian Spiced Chickpea Spinach & Kale Hash | Forks Over Knives Recipe | Whole Food Plant Based

Рет қаралды 928

Күн бұрын

Hey everyone, and welcome back to the channel! Today's recipe is all about healthy comfort food - a vibrant and flavourful Chickpea & Pearl Barley with Kale & Spinach Curry straight from the pages of the amazing "Forks Over Knives" (FOK) quarterly magazine, courtesy of my good friend, Denise McGolds from our very own FOK Facebook Group!
Please feel free to join our group... / yfygqagqjysc25ga
This dish is perfect for anyone looking for a hearty, vegan meal that's packed with nutrients and super easy to make.
This recipe is a fantastic example of whole food plant-based (WFPB) living at its finest. We're using chickpeas and pearl barley for protein and fiber, while kale and spinach add a hefty dose of essential vitamins and minerals. The curry spices infuse everything with a warm, aromatic flavor, making this dish a true crowd-pleaser.
Beyond the health benefits, this recipe is super sustainable. Chickpeas and pearl barley have a lower environmental impact than animal proteins, and the whole food ingredients are generally less processed and have a longer shelf life. It's a win-win for your body and the planet!
I absolutely loved this recipe! It's incredibly easy to follow, requiring minimal prep and cooking time. Despite its simplicity, the flavor profile is complex and satisfying. The chickpeas and pearl barley provide a delightful textural contrast, while the combination of kale and spinach adds a lovely earthy depth. It's the perfect healthy meal that warms you up from the inside out.
INGREDIENTS
1 medium onion, diced
2 medium carrots, diced
3-4 cloves garlic, minced
2 teaspoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder (optional)
2 cans chickpeas, drained
150g/ 2 cups pearl barley, rinsed
1 (14.5-ounce) can diced tomatoes, undrained
350ml/ 1.5 cups vegetable broth
100g/ 3 cups kale, roughly chopped
100g/ 3 cups spinach
Fresh cilantro/ coriander, chopped (for garnish)
INSTRUCTIONS
1. Chop up all your veg in advance, ready for cooking (10-15 mins preparation).
2. Heat 100ml water or veg stock in a large pan over medium heat.
3. Add the carrots and cook until softened (5 mins).
4. Stir in the garlic, curry powder, turmeric, cumin, and chilli powder (if using) and cook for an additional minute, allowing the spices to release their fragrance.
5. Add the diced tomatoes with their juices, chickpeas, pearl barley, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the pearl barley is tender and the curry has thickened slightly.
6. Stir in the chopped kale and spinach. Cook for an additional 5 minutes, or until the greens are wilted and tender.
7. Serve hot, garnished with fresh chopped cilantro/ coriander for a vibrant pop of color and freshness.
TIPS & TRICKS
For a creamier curry, add a splash of plant-based milk or coconut milk at the end.
Want to add some heat? Include a chopped chili pepper along with the onions and garlic.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Customize your curry! Feel free to add other vegetables like carrots, bell peppers, or broccoli.
Enjoy!
This Chickpea & Pearl Barley with Kale & Spinach Curry is a delicious and healthy meal that's perfect for any night of the week. It's a fantastic example of how WFPB eating can be both nourishing and incredibly flavorful. So ditch the takeout menus and give this recipe a try! I know you'll love it. Don't forget to leave a comment below and let me know how your curry turns out. Happy cooking!
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Enjoy, Yours Truly, James
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‪@forksoverknives‬ ‪@NutritionFactsOrg‬

Пікірлер: 27

@CookingAroundTheWorld Ай бұрын

wow....that forks over knives recipes look so yummy on the covers. This dish is a perfect summer dish and I can't wait to try it James. Thanks so much for sharing this.

@HappyHungryHibby Ай бұрын

Thanks for watching 😊

@Ritanarecipes 21 күн бұрын

Hi James, how are you? This chickpeas and kale recipe is delicious. Thanks for sharing!

@HappyHungryHibby 21 күн бұрын

@@Ritanarecipes hey Ritana, I’m good thanks. Thanks for dropping by. Been really busy, as we have a new 8 month old puppy who features in my latest videos and also started a new job. Glad it’s the w’end and look forward to catching up with some of your videos. How are you?

@thuycooks 3 ай бұрын

Harvey is gorgeous ❤️! This dish is super tasty and so healthy.

@HappyHungryHibby 3 ай бұрын

Awww thanks Thuy! Isn’t he just a little cutie pie

@robingill7363 4 ай бұрын

Looks delicious and my kind of food. Didn't know about that FB group so joined now

@HappyHungryHibby 4 ай бұрын

Thanks for watching Robin! Look forward to adding you to the group, as I’m also admin ☺️

@inksslinks319 4 ай бұрын

Thank you for the video and introducing Harvey. He’s adorable!

@HappyHungryHibby 4 ай бұрын

Awww thanks. Glad you like him xx

@nancykinch2991 4 ай бұрын

I can't wait to try it! Looks so easy, and not too many ingredients, which helps my budget!

@HappyHungryHibby 4 ай бұрын

Thanks Nancy! It’s surprising what some of the most basic ingredients and plants can come together, with some key spices. Had this a few times now. Let me know how you get on. James