CHICKPEA SPINACH CURRY OVER BROWN RICE
This recipe is adapted from the "Chickpea and Spinach Curry" recipe in Isa Moskowitz's "Vegan with a Vengeance." The wonderful spices in this meal provide a whole lot of flavor for such a quick and easy meal. Cook the brown rice ahead of time and spend even less time in the kitchen! (Take into consideration that cooking the rice will take about 45 minutes if you have not pre-made it when starting this recipe).
Provided by Compassionate Chef
Categories Brown Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- After they've been popping for about a minute, add the onion and sauté for about 8 minutes, stirring frequently. The onion will start to brown as it begins to caramelize. Add the garlic and sauté for another minute. Add the spices, salt, and 1/2 cup of the tomato juices and stir until well combined.
- 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.
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Owen Taber
[email protected]This is a delicious and healthy recipe. I love the combination of chickpeas and spinach.
Shania Kumar
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover chickpeas and spinach.
Johur Uddin
[email protected]This is one of my favorite recipes. It's easy to make and always a crowd-pleaser.
Sm Joy
[email protected]This dish is a great way to get kids to eat their vegetables. The curry is mild and flavorful, and the chickpeas and spinach are hidden in the sauce.
Mostafa Waled
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time and can be served warm or cold.
Keorapetse Mooketsi
[email protected]I love the vibrant color of this dish. The spinach and chickpeas make it so colorful and inviting.
Supon Paul
[email protected]This dish is perfect for a cold winter day. The curry is warming and comforting, and the chickpeas and spinach add a nice nutritional boost.
John Stooksbury
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover chickpeas and spinach.
Suresh Katuwal
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The curry is so flavorful and the chickpeas and spinach add a nice texture.
NALUKWAGO TEDDY
[email protected]This dish is a great way to get your daily dose of vegetables. The spinach and chickpeas are packed with nutrients, and the curry is a delicious way to spice things up.
Lennnon Ramdial
[email protected]I love this recipe! It's easy to make and always a hit with my family. The curry is so flavorful and the chickpeas and spinach make it a hearty and satisfying meal.
Haseeb Anjum
[email protected]This chickpea spinach curry is a flavorful and satisfying vegetarian dish. The curry is rich and creamy, with a perfect balance of spices. The chickpeas and spinach add a nice protein boost. I served it over brown rice, which made it a complete meal.