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Sautéing onions, garlic, and ginger is a crucial step in preparing our Spicy Chickpea Delight. This aromatic trio serves as the foundation for the dish, creating a depth of flavor that enhances every bite. Onions add sweetness and texture, while garlic contributes a bold, savory note that elevates the overall taste. Ginger, with its peppery warmth, introduces a subtle heat that complements the spices used in the recipe.

Quick Chickpea and Spinach Curry with Rice

Discover the vibrant flavors of Spicy Chickpea Delight, a perfect blend of comfort, nutrition, and plant-based goodness. Bursting with the earthy richness of chickpeas and the freshness of spinach, this dish is elevated by a medley of aromatic spices. Ideal for busy weeknights or leisurely weekends, it offers a healthy meal option that caters to various dietary needs. Enjoy the journey of cooking and savor every nourishing bite of this delicious recipe!
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Ingredients
  

1 cup canned chickpeas, rinsed and drained

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

½ teaspoon garam masala

½ teaspoon red chili powder (more or less to taste)

1 can (14 oz) coconut milk

4 cups fresh spinach, thoroughly washed and chopped

Salt, to taste

1 cup basmati rice

2 cups water

Fresh cilantro, chopped, for garnish

Juice of half a lime

Instructions
 

Prepare the Rice:

    - Begin by rinsing the basmati rice under cold running water until the water becomes clear. This removes excess starch for fluffier rice.

      - In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring this mixture to a rolling boil over medium-high heat.

        - Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for approximately 15 minutes, or until the rice is soft and the water has been absorbed.

          - After cooking, remove from heat but keep the lid on for an additional 5 minutes. This allows the rice to steam and turn fluffy.

            Sauté the Aromatics:

              - In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent.

                - Add the minced garlic and freshly grated ginger to the skillet, cooking for another minute. Stir occasionally until fragrant.

                  Spice It Up:

                    - Sprinkle in the ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder. Stir continuously for 1-2 minutes to toast these spices, intensifying their flavors.

                      Add Chickpeas and Coconut Milk:

                        - Introduce the rinsed chickpeas and pour in the coconut milk. Gently stir to combine and bring the mixture to a gentle simmer.

                          - Let it cook for about 5-7 minutes, allowing the flavors to meld together beautifully. Adjust the seasoning with salt to taste.

                            Incorporate Spinach:

                              - Gradually fold in the chopped spinach. Continue cooking until the spinach has wilted, which should take about 2-3 minutes. The curry will thicken slightly as the spinach cooks down.

                                Serve:

                                  - Fluff the cooked rice with a fork and portion it onto individual plates. Generously ladle the chickpea and spinach curry over the rice.

                                    - Finish off by squeezing fresh lime juice over the dish and garnish with the chopped cilantro for added freshness and flavor.

                                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings