Spiced Chickpea & Spinach Curry with Brown Rice

Serving Size: 4

A hearty and flavorful spiced chickpea and spinach curry served with brown rice. This dish features tender chickpeas simmered in a fragrant blend of spices, tomatoes, and creamy coconut milk, paired with nutrient-rich spinach for a wholesome, satisfying meal.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Recipe Serving Size4

Cooking Tools Required

12-inch saute pan, Can Opener, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

Ingredients

1/2 cup brown rice
15 ounce canned chickpeas drained and rinsed
1 tablespoon olive oil
1 small onion finely chopped
2 clove garlic minced
1 teaspoon fresh ginger grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 cup canned diced tomatoes
4 cup fresh spinach
1/2 cup canned lite coconut milk

Optional:

1/2 teaspoon chili powder

Optional for garnish:

1/4 cup fresh cilantro chopped

Instructions

Cook the brown rice according to package directions.
Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.

Reheating Instructions

Heat in the microwave on medium power until heated through.

Nutrition