Golden Chickpea And Spinach Rice Bowl Recipe

Indian cuisine · 716 calories

Golden Chickpea and Spinach Rice Bowl recipe

About this recipe

This Golden Chickpea & Spinach Rice Bowl is a delightful vegetarian dish that combines the aromatic flavors of Indian spices with the creamy texture of coconut milk. Packed with high-protein chickpeas, fresh spinach, and tender carrots, this hearty bowl is both nutritious and satisfying. The basmati rice serves as the perfect base, soaking up the rich coconut curry-like flavor while providing energy for your day. The dish is easy to prepare in under 40 minutes, making it ideal for a weekday lunch or gym meal prep. Whether you're looking to bulk up or simply enjoy a flavorful vegetarian meal, this rice bowl is sure to hit the spot with its balanced macros and comforting taste.

Ingredients

  • 250G Tilda Wholegrain Basmati Rice 250g
  • 400G Whole Chickpeas In Water
  • 1 Bunch Spinach Fresh 1 Bunch
  • 165 Ml Tropical Sun Coconut Milk Mini
  • - Biona Capers In Olive Oil
  • 1 Onion Large 1 Each
  • 100 G Jumbo Garlic 100g
  • 65G Natoora Root Ginger
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 4 Pack Fresh Carrots - Pack Of 4
  • 750 G Top-Op Table Salt Drums

Instructions

  1. 1. Rinse the basmati rice thoroughly under cold water until the water runs clear.
  2. 2. In a medium pot, heat olive oil over medium heat and sauté finely chopped onion, garlic, and ginger until fragrant.
  3. 3. Add the Spice Kitchen Curry Blend Trio and stir for 30 seconds to toast the spices.
  4. 4. Stir in the rinsed basmati rice and coat it evenly with the spice mixture.
  5. 5. Pour in water and coconut milk, then bring to a gentle boil.
  6. 6. Reduce the heat to low, cover the pot, and simmer the rice for 15 minutes.
  7. 7. While the rice cooks, heat a small pan and sauté chopped carrots until tender.
  8. 8. Add the canned chickpeas to the carrots and warm them through for 5 minutes.
  9. 9. Stir in fresh spinach and cook until wilted, about 2 minutes.
  10. 10. Once the rice is cooked, fluff it gently with a fork and mix it with the sautéed chickpeas, spinach, and carrots.
  11. 11. Adjust salt to taste and serve the rice bowl hot.