Spiced Chickpea And Spinach Rice Bowl Recipe

About this recipe

This Spiced Chickpea and Spinach Rice Bowl is a delightful combination of tender chickpeas, fresh spinach, and aromatic spices served over fluffy rice. Perfect for a hearty vegetarian Indian lunch, this dish balances flavors and nutrition effortlessly. Chickpeas provide a robust protein punch while spinach adds essential vitamins and iron. The spices like cumin, coriander, and turmeric introduce a depth of flavor that will tantalize your taste buds. Cooking this bowl is straightforward yet fulfilling, making it an ideal choice for an intermediate-level home chef. Serve it fresh and warm for a comforting meal that’s both nutritious and satisfying. Whether for a mid-week lunch or a casual gathering, this gluten-free recipe is sure to please!

Ingredients

• - Nearly Naked Veg Basil 100g
• 250 G Italianavera Sicilia Bedda Tomato Sauce
• 185G Sabarot Porcini Mushrooms, 185G
• NaN Filippo Berio Classico Pure Olive Oil
• 500G Garofalo Fusilli Pasta
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 250G Garlic 250g
• - Tata Salt
• - Pure Coconut Water
• 1 Kg Star Jsr L Kolam Rice1kg
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 200 g Spinach (Palak)
• 500 g Minimeal Onion
• 500 g Desi Tomato (Tamatar)
• - Garlic Powder
• - Ginger Powder
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - Coriander Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 750 g Priya Sunflower Oil
• 250 ml Keya Lemon Juice
• 25 g Whole Black Pepper

Instructions

1. 1. Rinse the rice thoroughly under cold water until the water runs clear.
2. 2. In a saucepan, bring 300 ml of water to a boil and add the rinsed rice with a pinch of salt.
3. 3. Lower the heat, cover, and cook the rice for 12-15 minutes or until tender. Drain any excess water and set aside.
4. 4. Heat 2 tablespoons of sunflower oil in a pan over medium heat and add cumin seeds. Let them sizzle for 30 seconds.
5. 5. Add chopped onions to the pan and sauté until golden brown, stirring occasionally.
6. 6. Stir in garlic powder, ginger powder, turmeric powder, coriander powder, and red chili powder, and cook for 1 minute to release the aromas.
7. 7. Add chopped tomatoes and cook until softened, forming a thick base for the chickpeas.
8. 8. Drain and rinse the chickpeas, then add them to the pan along with black pepper and salt. Stir well to coat them in the spices.
9. 9. Cook the chickpeas for 5 minutes, allowing them to absorb the flavors, then add fresh spinach to the pan.
10. 10. Stir the spinach into the chickpeas and cook for 2-3 minutes until wilted.
11. 11. Remove the chickpea and spinach mixture from the heat and stir in the lemon juice.
12. 12. Fluff the cooked rice with a fork and divide it between two serving bowls.
13. 13. Top each bowl with the spiced chickpea and spinach mixture, ensuring an even distribution.
14. 14. Serve warm and garnish with a sprinkle of black pepper if desired.