Brothy Turmeric Chickpeas & Rice

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Turmeric(2 tsp)
• Cumin(1 tsp)
• Curry Powder(1 tsp)
• Steamed Rice(250 g)
• Canned Chickpeas(2)
• Vegetable Broth(1.2 L)
• Tomato(2)
• Spinach(120 g)
• Lemon(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Coriander(2 tbsp)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, grate {Ginger}, dice {Tomato}, drain and rinse {Canned Chickpeas}, and roughly chop {Fresh cilantro} if using.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Cook {Onion} with {Salt} for 5 minutes until softened. Stir in {Garlic}, {Ginger}, {Turmeric}, {Cumin}, {Curry Powder}, and {Black pepper} for 1 minute until fragrant.

   ~6 min

3. 3

   Add {White rice}, {Canned Chickpeas}, and {Tomato}, then pour in {Vegetable Broth}. Bring to a boil, reduce to a gentle simmer, and cook uncovered for 18 minutes, stirring once or twice, until the rice is tender and the broth is slightly thickened but still soupy.

   ~18 min

4. 4

   Stir in {Spinach} and the juice of half of {Lemon}. Simmer for 1 minute until the greens wilt into the rice. Taste and add more lemon from the remaining {Lemon} if you want it brighter.

   ~2 min

5. 5

   Ladle into bowls and finish with {Fresh cilantro} if using.

   ~1 min