Chickpea Spinach Curry Over Brown Rice Recipe

Name: Chickpea Spinach Curry Over Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked long-grain brown rice; 3 tablespoons canola oil; 1 (14 ounce) can whole canned tomatoes; 2 cups diced onions; 2 teaspoons mustard seeds; 5 garlic cloves, minced; 1 tablespoon ginger; 3 teaspoons curry powder; 1 teaspoon coriander; 1/4 teaspoon ground cloves; 1/2 teaspoon cinnamon; 1/4 teaspoon ground cardamom; 1 teaspoon salt; 10 cups fresh spinach, chopped; 2 (15 ounce) cans chickpeas, drained and rinsed

Servings: persons

4 cups cooked long-grain brown rice
3 tablespoons canola oil
1 (14 ounce) can whole canned tomatoes
2 cups diced onions
2 teaspoons mustard seeds
5 garlic cloves, minced
1 tablespoon ginger
3 teaspoons curry powder
1 teaspoon coriander
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 teaspoon salt
10 cups fresh spinach, chopped
2 (15 ounce) cans chickpeas, drained and rinsed

1
Heat the oil in a large skillet over medium-high heat. While the oil is heating, pour the tomatoes and juice into a bowl. Squeeze the juice out of the tomatoes and tear into small pieces with your hands. Save 1/2 cup of the juice for later.
2
When the oil is hot, add the mustard seeds and let them heat until they start to pop, shaking the pan to keep them coated in the oil. You'll want to put a lid on the pan to keep them from jumping out.
3
After they've been popping for about a minute, add the onion and saute for about 8 minutes, stirring frequently. The onion will start to brown as it begins to caramelize. Add the garlic and saute for another minute. Add the spices, salt, and 1/2 cup of the tomato juices and stir until well combined.
4
Turn the heat down to medium and add the chopped spinach, one handful at a time, stirring until the leaves wilt and the spinach is mixed in well with the spices. Continue adding handfuls and mixing, until all 10 cups of spinach are used. Add the chickpeas and tomatoes, cover, and simmer on medium heat for about 3 minutes. Stir and turn the heat down a bit to medium-low. Simmer for about 7 more minutes, stirring occasionally. Adjust the spices if needed and serve warm over brown rice.

1110

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups cooked long-grain brown rice, 3 tablespoons canola oil, 1 (14 ounce) can whole canned tomatoes, 2 cups diced onions, and more.

Yes, Chickpea Spinach Curry Over Brown Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Spinach Curry Over Brown Rice

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