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- 1 can (15 oz) chickpeas, drained and rinsed - 4 cups fresh spinach, washed and chopped - 1 can (14 oz) coconut milk - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon curry powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon ground turmeric - 1/4 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 2 tablespoons olive oil - Juice of 1 lemon - Fresh cilantro for garnish (optional)

Quick Chickpea Curry with Spinach and Rice

Discover the delicious and nutritious Spiced Chickpea & Spinach Delight, a quick and easy dish perfect for busy weeknights or healthy lunches. Combining hearty chickpeas and fresh spinach, this recipe is rich in essential nutrients and bursting with flavor from aromatic spices like curry and cumin. Enjoy it over fluffy basmati rice for a satisfying, plant-based meal that's both comforting and good for you. Try it today for a delightful culinary experience!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 cups fresh spinach, roughly chopped

1 cup coconut milk

1 medium onion, finely chopped

2 garlic cloves, minced

1 inch piece of ginger, grated

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric powder

¼ teaspoon cayenne pepper (adjust to your heat preference)

2 tablespoons vegetable oil

Salt and pepper to taste

1 cup basmati rice

2 cups water

Fresh cilantro, chopped for garnish (optional)

Instructions
 

Prepare the Rice: In a medium saucepan, combine 1 cup of basmati rice and 2 cups of water. Bring to a rolling boil, then reduce the heat to low and cover with a tight-fitting lid. Allow it to simmer gently for about 15 minutes or until the rice is tender and all the water has been absorbed. Once cooked, fluff the rice with a fork and set it aside.

    Sauté the Aromatics: In a large skillet or saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and sauté for around 5 minutes, or until the onions are translucent and soft. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until the mixture is fragrant and aromatic.

      Add the Spices: Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Mix well and cook for about 1 minute, stirring constantly to toast the spices and release their flavors.

        Incorporate the Chickpeas: Pour the drained chickpeas into the skillet, stirring thoroughly to ensure they are well-coated in the spice mixture. Cook for another 2-3 minutes, letting the chickpeas absorb the aromatic flavors.

          Pour in the Coconut Milk: Gradually add the coconut milk to the skillet, stirring to blend it with the chickpeas and spices. Bring the mixture to a gentle simmer, then lower the heat and allow it to cook for 5-7 minutes, letting it thicken slightly.

            Add the Spinach: Gently fold in the chopped spinach and cook for another 2-3 minutes until the spinach is just wilted. Season the dish with salt and pepper to taste.

              Serve: To plate, spoon the spiced chickpea and spinach mixture generously over a bed of fluffy basmati rice. If desired, garnish with freshly chopped cilantro for an added burst of flavor. Enjoy your quick and delightful meal!

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings