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30 min
  • 1 pconion
  • 3 tbspcoconut oil
  • 1 pinchsalt
  • 1 tspgarlic clove
  • 1 tspginger
  • 1 pcgreen chilli peppers
  • 6 pcsdried tomatoes
  • 1 tsptomato concentrate
  • 0,5 tspwhole cane sugar
  • 400 gchickpeas
  • 400 mlcoconut milk
  • 2 tbsplemon juice
  • 1 xlemon zest
  • 1 bunchcoriander
  • 1 tspcumin
  • 1 tspmustard seeds
  • 1 pccinnamon stick
  • 1 pcbay leaf
  • 0,5 tspcurcuma
  • 1 tspchilli flakes
  • 4 pcscardamom pods
  • 1 tspfennel seeds
  • 240 gyoung spinach leaves
  • 1 tspfenugreek leaf

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meat and vegetable mincer
Bring water to the boil in a pot. Blanch the spinach for 1 minute, then drain. Rinse with cold water and drain thoroughly in a strainer. Shake the strainer to drain as much water as possible. Purée the slightly cooled spinach with the bamix® meat mincer and set aside. Heat the cumin seeds and brown mustard seeds in a small pan without oil for about 1 minute until they smell fragrant, then chop them roughly in the bamix® Processor. In the same pan, heat the cardamom pods and fennel seeds for about 1 minute until they become fragrant, then set aside. Melt the coconut oil in a large pan at low temperature. Add the cinnamon stick, bay leaf, chopped onions and a little sea salt and cook for 5 minutes. Stir in the ground turmeric and red chilli flakes and heat for 1 minute. Finely chop the garlic and ginger using the bamix® SliceSy® and the chopping blade. Add the garlic and ginger to the green chillies, dried tomatoes, tomato paste and whole cane sugar and stir in. Simmer everything at low temperature for 10 minutes. Add the spices from the bamix® Processor and the drained chickpeas. Cook at medium temperature for a few minutes until the chickpeas are golden brown. Add puréed spinach and the roasted cardamom pods, fennel seeds and fenugreek leaves, fold in thoroughly and simmer everything at low temperature for 5 minutes. Add coconut milk and lemon juice and bring to the boil. Reduce the temperature and simmer covered for 15 minutes. Remove from heat. Take out the cardamom pods. Serve sprinkled with lemon zest and fresh coriander. Serve with flat bread or rice.

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