Chickpea and Spinach Curry with Rice
Equipment
- Large skillet
- Medium pot
- Wooden spoon
Ingredients
- 1 cup white rice
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 cup water
- 10 ounces fresh spinach
- Salt to taste
Instructions
- Cook the rice in a medium pot according to package directions and set it aside.
- Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic, curry powder, and cumin. Cook for 1 minute until the spices smell fragrant.
- Add the drained chickpeas and water to the skillet. Bring the mixture to a gentle simmer and cook for 5 minutes.
- Add the spinach a handful at a time, stirring until it wilts into the curry.
- Season with salt, then spoon the curry over the cooked rice and serve.
Notes
Use frozen spinach in place of fresh if that is what you have on hand; just add it straight from the bag and let it thaw in the skillet. Leftovers keep well in the fridge for three days and reheat easily with a splash of water to loosen the sauce. If the curry tastes too mild, stir in a pinch more cumin right before serving.
Course: Main Course
Cuisine: Indian
Equipment: Large skillet, Medium pot, Wooden spoon
Cuisine: Indian
Equipment: Large skillet, Medium pot, Wooden spoon