Coconut Chickpea Bowl

• Basmati Rice(250 g)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Tomato paste(1 tbsp)
• Curry Powder(2 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Chili flakes(¼ tsp)
• Coconut milk(400 ml)
• Vegetable Broth(200 ml)
• Canned Chickpeas(800 g)
• Spinach(120 g)
• Lime(1)
• Coriander(15 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Basmati Rice}. Finely chop {Onion}, mince {Garlic}, grate the {Ginger}, drain the {Canned Chickpeas}, and cut the {Lime} into wedges.

   ~8 min

2. 2

   Cook the {Basmati Rice} in a saucepan with 500ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook for 12 minutes until tender.

   ~12 min

3. 3

   Meanwhile, heat {Olive oil} in a large pan over medium heat. Cook the {Onion} for 3 minutes until softened, then stir in {Garlic}, {Ginger}, {Tomato paste}, {Curry Powder}, {Cumin}, {Turmeric}, {Chili flakes}, the remaining {Salt}, and {Black pepper} for 1 minute until fragrant.

   ~4 min

4. 4

   Pour in {Coconut milk} and {Vegetable Stock}, then add the {Canned Chickpeas}. Simmer for 8 minutes, stirring now and then, until the sauce thickens and coats the chickpeas.

   ~8 min

5. 5

   Stir in the {Spinach} and the juice of half the {Lime}. Cook for 1 minute until the spinach wilts into the curry. Fluff the rice and serve in bowls topped with {Fresh cilantro}, with the remaining {Lime} on the side.

   ~3 min