Tangy Chickpea Spinach Rice Bowl Recipe

About this recipe

A wholesome rice bowl featuring tangy chickpeas, fresh spinach, and aromatic spices for a nutritious and satisfying lunch.

Ingredients

• 400 G Natco Chick Peas Canned 400g
• 1 Kg Red Onion 1kg
• 400G Italianavera Chopped Tomatoes In Botanical Tin, 400G
• NaN Akash Basmati Rice

Instructions

1. 1. Wash the basmati rice thoroughly and soak it for 10 minutes.
2. 2. Cook the rice with 300 ml of water until soft and fluffy; set aside.
3. 3. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
4. 4. Add finely chopped onion, garlic, and ginger, and sauté until golden brown.
5. 5. Stir in diced tomato, turmeric, red chili powder, and salt, cooking until soft.
6. 6. Add the cooked chickpeas and coconut milk, stirring to combine well.
7. 7. Toss in the spinach leaves and cook until wilted, about 2 minutes.
8. 8. Mix the cooked rice gently into the chickpea-spinach mixture.
9. 9. Cook the combined mixture for another 3 minutes to blend flavors.
10. 10. Garnish with chopped coriander leaves before serving.