Savory Curried Oats with Chickpeas
If you’re new to savory oats, trust us—they’re absolutely delicious. Oats and chickpeas are a winning fiber combo, while creamy tahini and baby spinach add a dose of greens. Enjoy for breakfast or a low-effort dinner—and rest assured that, at 13 grams of fiber per serving, you’ll be getting plenty of that nutrient. Note: For
If you’re new to savory oats, trust us—they’re absolutely delicious. Oats and chickpeas are a winning fiber combo, while creamy tahini and baby spinach add a dose of greens. Enjoy for breakfast or a low-effort dinner—and rest assured that, at 13 grams of fiber per serving, you’ll be getting plenty of that nutrient.
Note: For softer and more porridge-like oats, add ¼ cup more liquid and cook until absorbed.
Ingredients
1
cup water
½
cup old-fashioned oats
¼
tsp. salt
¼
tsp. garlic powder
¼
tsp. curry powder
½
cup cooked or canned chickpeas
1
cup baby spinach
1
Tbsp. tahini
Hot sauce, if desired
Preparation
-
Step 1
Bring the water to a boil in a small pot on high heat. Add oats, salt, garlic powder, and curry powder, and reduce heat to medium-low. Cover with lid ajar, and cook for eight minutes.
Step 2
Add chickpeas, spinach, and tahini. Stir and warm through until the oats have reached the desired texture, 1-2 minutes. Taste and adjust salt or curry powder if needed and add hot sauce if desired!
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