Curried Spinach Chickpea Rice
Chickpeas, or garbanzo beans, are a great source of plant-based protein and fiber, iron, zinc, phosphorus, B vitamins and more. With so many vitamins and nutrients, chickpeas benefit the body in a number of different ways.
-Increases Satiety and Helps with Weight Loss
-Improves Digestion Thanks to a High Fiber Content
-Helps Control Blood Sugar Levels
Spinach offers a wide range of benefits to most of our physiological processes, whether consumed in raw or cooked form.
-Maintains Blood Pressure
-Increases your Metabolism
1. 1 teaspoon avocado oil
2. 3 cloves garlic minced
3. 5 baby spinach
4. 1/4 teaspoon sea salt
5. 1/2 lemon juiced
6. 2 teaspoons avocado oil
7. 2 cloves garlic minced
8. 1 large onion, chopped
9. 200 gms can chickpeas, rinsed and drained (Chole)
10. 2 teaspoons curry
11. 1 teaspoon cumin
12. 1/2 teaspoon cinnamon
13. 2 Tablespoons tomato paste
14. 3 Tablespoons water
15. 1/2 teaspoon sea salt
16. 1/2 teaspoon pepper
17. Fresh cilantro, chopped (for topping)
18. Green onion, chopped (for topping)
19. 3 cups cooked brown rice.
1. Cook rice, if it’s not cooked already.
2. Heat 1 teaspoon oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1-2 minutes). Add baby spinach to the skillet and sauté for 2-3 minutes or until spinach has started to wilt. Toss in sea salt and lemon juice. Toss to coat, remove from heat and place spinach on a small plate.
3. In the small skillet you used to cook the spinach, add another 2 teaspoons oil over medium heat. Add garlic and onion and cook (stirring frequently) until onions are soft, about 5 minutes.
4. Add spices (curry powder, cumin, cinnamon), chickpeas and tomato paste into the skillet. Toss to combine and quickly add water as the pan will start to dry out. Add sea salt and pepper, toss everything together and cook for another 2-3 minutes.
5. Remove from heat and prepare bowls — each one with brown rice, chickpeas and spinach. Top with cilantro and green onion.