Chickpea & Spinach Masala with Cumin Rice

Chickpea & Spinach Masala with Cumin Rice

A quick and hearty vegan curry featuring protein-rich chickpeas and vibrant spinach in a spiced tomato sauce, brightened with fresh lemon. Served with fragrant cumin-infused basmati rice.

Dietary

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Ingredients

Instructions

  1. Cook cumin rice: Rinse 1/2 cup basmati rice under cold water until clear. In a small saucepan, combine rinsed rice with 1 cup water, 1/2 teaspoon ground cumin, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. While rice cooks, start the curry: Heat 1 tablespoon olive oil in a large skillet or pot over medium-high heat. Add 0.5 medium yellow onion and cook for 3-4 minutes until softened and translucent.
  3. Stir in 1 tablespoon fresh ginger and 2 cloves garlic and cook for 1 minute until fragrant.
  4. Add 1 tablespoon curry powder and 1/2 teaspoon ground turmeric. Cook, stirring, for 30 seconds until aromatic.
  5. Stir in 1 can chickpeas, 1 can diced tomatoes, and 1/4 cup vegetable broth. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Add 5 ounces fresh spinach to the skillet, stirring until it wilts, about 2-3 minutes.
  7. Remove from heat. Stir in the juice from 0.5 lemon. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
  8. Serve the chickpea and spinach masala hot alongside the cumin rice.

Notes

If you like extra heat, a pinch of red chili flakes can be added along with the other spices. This dish also pairs well with a side of plain vegan yogurt or a fresh cucumber salad.

Nutrition (per serving)