Golden Chickpea And Spinach Rice Bowl Recipe

About this recipe

Golden Chickpea and Spinach Rice Bowl is a satisfying Indian-inspired dinner perfect for vegetarians seeking a protein-rich meal. This dish combines the nutty taste of basmati rice with tender chickpeas, fresh spinach, and a luscious coconut milk base, all seasoned with aromatic spices like cumin, turmeric, and garam masala. The recipe is straightforward and takes just 35 minutes, making it ideal for a quick yet nutritious dinner. The chickpeas offer a robust 18g of protein per serving, supporting muscle recovery after a long day, while spinach adds a wealth of iron and fiber for digestive health. Its vibrant flavors and creamy texture make it a comforting choice for any evening meal. Whether you're meal prepping for a busy week or enjoying a quiet dinner, this rice bowl promises to be both nourishing and delicious.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 200 g Spinach (Palak)
• 500 ml Oil (For Frying)
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 20 g Turmeric Powder
• 100 g Catch Super Garam Masala
• 25 g Whole Black Pepper
• 250 ml Real Thai Unsweetened Coconut Milk
• - Rock Salt

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes.
2. 2. Heat vegetable oil in a large pot over medium heat and add cumin seeds until they crackle.
3. 3. Add finely chopped onion, garlic, and ginger, sautéing until golden brown and aromatic.
4. 4. Stir in chopped tomatoes, turmeric powder, garam masala, and black pepper, cooking until the tomatoes soften completely.
5. 5. Drain the soaked rice and add it to the pot, mixing well with the spices for 1-2 minutes.
6. 6. Add coconut milk, water, and rock salt, stirring to combine, then bring the mixture to a gentle boil.
7. 7. Reduce the heat to low, cover the pot, and let the rice cook for 10 minutes undisturbed.
8. 8. Stir in cooked chickpeas, ensuring they are evenly distributed, then cook for another 5 minutes.
9. 9. Add fresh spinach leaves, gently folding them into the rice mixture until wilted.
10. 10. Turn off the heat and let the rice rest, covered, for 5 minutes to absorb any remaining liquid.
11. 11. Fluff the rice gently with a fork and adjust seasoning if necessary before serving.
12. 12. Transfer to bowls and garnish with a sprinkle of freshly cracked black pepper for added flavor.