Chickpea Curry with Spinach and Rice

Ingredients:

For Chickpea Curry:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 3 cups fresh spinach leaves, washed and chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (13.5 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons cooking oil
• Fresh cilantro for garnish

For Rice:

• 1 cup basmati rice
• 2 cups water
• Salt to taste

Steps:

1. Rinse the basmati rice under cold water until the water runs clear. Combine rice, water, and salt in a pot. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked and water is absorbed.
2. In a large skillet or pot, heat cooking oil over medium heat. Add chopped onions and sauté until they become translucent.
3. Add minced garlic and grated ginger to the onions. Sauté for an additional minute until fragrant.
4. Stir in curry powder, ground cumin, ground coriander, turmeric powder, and red chili powder. Cook the spices for a couple of minutes until they release their aroma.
5. Add chopped tomatoes to the pot and cook until they break down and form a thick paste.
6. Pour in the drained and rinsed chickpeas, followed by coconut milk. Stir well to combine.
7. Allow the chickpea curry to simmer for 10-15 minutes to let the flavors meld.
8. Add chopped spinach to the curry and cook until wilted.
9. Season with salt and pepper to taste.
10. Serve the Chickpea Curry over a bed of cooked basmati rice.
11. Garnish with fresh cilantro before serving.

Enjoy the delicious and nutritious Chickpea Curry with Spinach and Rice, a vegetarian delight that's bursting with flavors and wholesome goodness.