Dairy-Free Chickpea and Spinach Curry with Brown Rice

Ingredients

• 2 cans Chickpeas (canned)
• about 285 g Spinach
• 1 can Coconut Milk (full-fat)
• 1 medium Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Curry Powder
• 1 tsp Turmeric Powder
• 1 tsp Cumin
• 1/4 cup Cilantro
• 1/2 cup Vegetable Broth
• 1 cup Brown Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the 1 cup of brown rice until tender, which will take about 40 minutes.
2. 2While the brown rice is cooking, drain and rinse the 2 cans of chickpeas. Finely chop the 1 medium onion into 0.635 cm pieces. Mince the 4 cloves of garlic and the 1 tbsp of ginger into very small pieces, about 0.3175 cm. Chop the 1/4 cup of cilantro into small pieces.
3. 3Heat a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium onion, chopped into 0.635 cm pieces, and cook, stirring occasionally, for 5-7 minutes, until the onion pieces are softened and translucent.
4. 4Add the 4 cloves of garlic, minced, and the 1 tbsp of ginger, minced, to the pot. Cook, stirring constantly, for 1 minute, until they smell fragrant and are lightly golden, being careful not to let them brown or burn.
5. 5Stir in the 2 tbsp of curry powder, 1 tsp of turmeric powder, and 1 tsp of cumin. Cook, stirring constantly, for 30 seconds, until the spices smell fragrant.
6. 6Add the 2 cans of drained and rinsed chickpeas, the about 285 g of spinach, and the 1/2 cup of vegetable broth to the pot. Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the spinach has completely wilted and reduced in volume.
7. 7Stir in the 1 can of full-fat coconut milk and the 1/4 cup of cilantro, chopped into small pieces. Reduce the heat to medium-low (148.9°C / 150°C) and let the curry simmer gently for 5 minutes. Do not allow it to come to a rolling boil; the surface should show only small, infrequent bubbles. This step allows the flavors to combine.
8. 8Serve the chickpea and spinach curry hot, spooned over the cooked 1 cup of brown rice.

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