Chickpea and Spinach Curry with Brown Rice

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This dish was exactly what my body needed recently--it' a very warming,  grounding meal and I was thrilled with the result! Curry is perfect for the cold evenings of February, with just enough spice to make you forget the cold and feel all toasty. Mmmmm.
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Chickpea and Spinach Curry with Brown Rice (serves 4-6)

  • 2 tbsp olive oil
  • 1 medium onion, small dice
  • 1 cup of long grain brown rice
  • 1 3/4 cup water
  • 2 cloves of garlic, minced
  • 1 tbsp cumin seeds
  • 1 tsp coriander
  • 2 tsp curry powder
  • 1/4 tsp cayenne
  • 1 can (~13.5 oz)of coconut milk 
  • 1/2 cup water
  • 2 tbsp tomato paste
  • 2 cups of soaked chickpeas*/1 can of chickpeas
  • 2 cups of chopped spinach** 
  • Salt to taste

Gently heat your olive oil and add your onion. While your onion is sweating, add your brown rice and water to a separate pan and bring to a boil--add salt,  bring down to a simmer and cover once a boil has been reached. Set a timer for your rice and let's get saucy. 

Add minced garlic and cumin seeds to your onion. After 2-3 minutes add remaining spices (coriander, curry powder, cayenne), coconut milk,  tomato paste and water. Allow the sauce to gently simmer on low heat for 20-25 minutes. Add chickpeas, chopped spinach and salt to taste. Serve with brown rice. 

*Soak 1 cup of chickpeas overnight (they expand). If you forget (I do frequently), a can of chickpeas works well too!

**Frozen spinach is a great substitution for fresh.