Spinach and Chickpea Curry
[s3video url="https://www.youtube.com/watch?v=fM0_D_E0Fkk" /]
Description
Quick, fresh and a little spicy, this curry dish is ideal for weeknights and pack-your-lunch ideas. Featuring spinach and chickpeas, this recipe is fast, easy and delicious. The best dishes are often the simplest, especially this curry in a hurry!
Ingredients
| 1 cup short grain brown rice (200 g), rinsed |
| 2 cups water (500 mL) |
| 3 tablespoons vegetable oil (45 mL) |
| 1 onion, chopped |
| 1 red bell pepper, diced |
| 2 cloves garlic, minced |
| 1 teaspoon smoked paprika (5 mL) |
| 2 teaspoons ground cumin (10 mL) |
| 3 tablespoons tomato paste (45 ml) |
| 1/4 teaspoon crushed red pepper (1.25 mL) |
| 1 teaspoon maple syrup (5 mL) |
| 1 teaspoon salt (5 mL) |
| Black pepper to taste |
| 1 can (19 oz./ 540 mL) chickpeas, rinsed and drained |
| 4 cups baby spinach (100 g) |
Directions
- 1
- In a saucepan, combine brown rice and water. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for 15 minutes.
- 2
- In a large skillet, heat oil over medium-high heat. Sauté onion and red pepper for 5 minutes.
- 3
- Add garlic, paprika, cumin, tomato paste, crushed red pepper, maple syrup, salt, and black pepper. Mix well.
- 4
- Stir in chickpeas and baby spinach.
- 5
- Continue cooking another 5 minutes. Serve on rice and garnish with sliced avocado and cherry tomatoes.
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