Ingredients

The following ingredients have 5 Servings
  • 1 medium white onion, finely diced (about 2 cups)
  • 1 tbsp fresh ginger, minced
  • 4 cloves garlic, minced (about 1.5 tbsp)
  • 1 tsp salt
  • 2 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp crushed red pepper flakes (optional, adds some spice)
  • 1 x 28 oz. can diced tomatoes with the juices
  • 2 x 19 oz. cans chickpeas, drained and well-rinsed (about 4 cups, doesn’t need to be exact)
  • 1 x 400 mL can light coconut milk
  • 1.5 cups vegetable broth 
  • 1/2 cup uncooked jasmine or basmati rice
  • 1 x 10 oz. bag baby spinach (8-9 small handfuls, doesn’t need to be exact)
  • 1-2 tbsp fresh lime juice, optional
  • salt and pepper, to taste
  • finely chopped cilantro for topping, optional

Instruction

  • Add the onion, garlic and ginger to a soup pot with 1 tbsp oil, vegetable broth or water for cooking. Saute for 5-6 minutes until softened and fragrant.
  • Add the salt and all of the spices and cook for 2-3 more minutes, stirring often.
  • Add the diced tomatoes, chickpeas, coconut milk, broth and rice.
  • Simmer uncovered over medium heat for 15-20 minutes, or until the rice is tender.
  • Stir in the spinach and a squeeze of lime juice, turn off the heat and let sit for 4-5 more minutes until the spinach has wilted and mixed into the stew.
  • Season with salt and pepper, if needed, and serve right away topped with finely chopped fresh cilantro.