Tangy Chickpea And Spinach Rice Bowl Recipe

About this recipe

A wholesome and tangy rice bowl packed with chickpeas, spinach, and aromatic spices, perfect for a satisfying dinner.

Ingredients

• 600G Picard Organic Spinach Leaves
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 1 Kg Red Onion 1kg
• - Ginger - 100g
• NaN Aroy-D Coconut Milk
• - Jalpur Cumin Seeds
• - PLJ Lemon Juice Original Sharp 500ml
• 100 g Wijaya Coriander Seeds 100G
• 400G Whole Chickpeas In Water
• 50G Black Garlic Cloves, 50G
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• - Ktc Vegetable Oil

Instructions

1. 1. Wash the basmati rice thoroughly and soak for 15 minutes.
2. 2. Finely chop the onion, tomatoes, garlic, ginger, and fresh coriander.
3. 3. Heat the vegetable oil in a pan and sauté cumin seeds until aromatic.
4. 4. Add chopped onions, garlic, and ginger, cooking until golden brown.
5. 5. Stir in tomatoes, turmeric, chili powder, and coriander powder; cook until soft.
6. 6. Add cooked chickpeas and spinach, mixing well to coat with spices.
7. 7. Pour in coconut milk and simmer for 5 minutes to blend flavors.
8. 8. Boil the soaked rice in salted water until cooked and drain excess water.
9. 9. Mix the rice gently into the chickpea-spinach mixture and heat through.
10. 10. Add lemon juice and garnish with fresh coriander before serving.