Spinach and Chickpea Rice
Prep:
10 min
Cook:
30 min
Total :
40 min
Servings:
4 servings
Ingredients
Rice
- 1 cup rice
- 2 cups water
- 1⁄2 tablespoon butter
- 1 teaspoon turmeric
Chickpea Curry
- 2 green chiles (finely chopped)
- thumb size fresh ginger (grated)
- 2 teaspoons garam masala
- 1⁄8 teaspoon asafoetida
- 1⁄4 teaspoon turmeric
- 1 cinnamon stick (large)
- 2 teaspoons cumin
- 1⁄2 teaspoon salt
- 4 cups spinach
- 1⁄2 cup cilantro (fresh)
- 2 cans chickpeas, drained
- 1 1⁄2 cup coconut milk
- 1⁄2 lemon (juice)
Instructions
Rice
- Melt butter in a pan, add turmeric and the washed rice with 2 cups of water
- Cook rice for 15 minutes or until cooked, on low heat
Chickpea Curry
- Chop up green chiles, spinach, & grate the ginger.
- Heat butter in a pan, add in your spices starting with cumin seeds, let them pop then add in the remaining turmeric, garam masala and hing. Add green chiles & ginger and saute for 1 minute.
- Add in spinach and cilantro and let cook down for about 5 minutes. Once spinach is wilted, add in coconut milk and mix.
- Transfer to a blender and pulse till combined (I like to keep little bits of the spinach showing so I don't blend till its completely smooth but you can if you want).
- Pour back into pan and add a cinnamon stick, strained chickpeas, and coconut milk.
- Cook on low to medium heat for about 10 minutes, let the sauce thicken and flavors marinate.
- For serving, add rice and spinach chickpea mixture to a bowl and top with vegan yogurt
- Say a prayer of gratitude, serve with love, and enjoy!
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6 days ago
About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.