1 carton of chickpeas
1 bunch of organic spinach (or at least three cups)
1 cup of brown basmati rice
1 organic tomato, chopped
1 tsp of ground ginger
2 tbsp of extra virgin olive oil
2 shallots, chopped into tiny pieces
2 cloves of fresh garlic, chopped
1/2 tsp of turmeric
1 tsp of ground cumin
1/2 tsp of red pepper
1 tsp of curry powder
1 tsp of sea salt
2 tbsp of coconut milk (optional)
Rinse your rice well in a strainer; you can even soak it overnight in filtered water. Transfer one cup of rice to a medium saucepan and add 2 cups of water. Boil the water for a few minutes and then reduce the heat to low and cover the pan. The rice will be done cooking when it has absorbed all the water, Season with a little sea salt.
Rinse your spinach well and chop off the stems. Rinse your chickpeas in a strainer and add both to the skillet. The spinach will wilt when cooked and the beans will soften. Add your spices one by one and stir the ingredients well. If you want a creamier marinade, add the 2 tbsp of coconut milk but this is totally optional.
Let the ingredients simmer a little bit longer, 7-10 minutes overall. Taste the dish to see if another pinch of this or that is needed. Scoop the rice into a bowl and the chickpea and spinach curry into another bowl and serve. You can also serve with naan. Dates and tea make a sweet dessert, if you have room!
Have you made this dish or another similar?