Ingredients

The following ingredients have 4 Servings
  • 2 cups leftover cooked brown rice
  • 2 tbsp olive oil
  • 1 inch piece cinnamon
  • 2 cloves
  • 1 green cardamom
  • 1 bay leaf
  • 2 cloves garlic (minced)
  • 1 red onion (chopped)
  • 2 tomatoes (chopped)
  • 1 tsp turmeric powder
  • 1/2 tsp cayenne
  • salt (to taste)
  • 1 can chickpeas / garbanzo beans (rinsed and drained)
  • 2 cups baby spinach
  • 1/4 cup minced cilantro

Instruction

  • Heat the oil in a heavy bottomed pan. Add the cinnamon, cloves, green cardamom and bay leaves to it.
  • Once the spices start to sizzle, add the garlic and onion. Saute till the onion softens and turns to light brown.
  • Now add the tomatoes and cook till the tomatoes soften. 
  • Add in the turmeric powder, cayenne and salt and mix well.
  • Now toss in the drained and rinsed chickpeas. Chop the baby spinach and add that as well.
  • Let it cook for a couple of minutes with 1/4 cup water, till the spinach wilts and it all comes together.
  • Now add the leftover brown rice to it and toss well. Be gentle and try not to mash the rice. 
  • Garnish with the cilantro and serve hot with your favorite raita or just plain yogurt.