Zesty Chickpea And Spinach Rice Bowl Recipe

About this recipe

A flavorful and protein-packed rice bowl featuring spiced chickpeas, fresh spinach, and aromatic basmati rice, perfect for a satisfying lunch.

Ingredients

• 1 Bunch Spinach Fresh 1 Bunch
• 1 Kg Red Onion 1kg
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 400G Whole Chickpeas In Water
• - Gallo Ready In 2Mins
• NaN Aroy-D Coconut Milk
• - Jalpur Cumin Seeds
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• - Rajah Whole Red Chillies
• 1 L Olive Oil – Organic
• 100 g Wijaya Coriander Seeds 100G
• 250G Tilda Wild Rice

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water and soak for 20 minutes.
2. 2. Drain and cook the rice in 300 ml of water until fully tender, then set aside.
3. 3. Heat olive oil in a large pan and add cumin seeds, letting them sizzle for 30 seconds.
4. 4. Add finely chopped onions, garlic, and ginger, sautéing until the onions turn golden brown.
5. 5. Stir in finely chopped tomatoes and cook until softened to form a thick masala base.
6. 6. Add turmeric, coriander powder, garam masala, red chili powder, and salt, mixing well.
7. 7. Add the drained chickpeas and coconut milk, stirring to coat them evenly in the spices.
8. 8. Allow the chickpeas to simmer for 10 minutes until the flavors meld together.
9. 9. Add fresh spinach leaves and cook for 2-3 minutes until wilted, stirring occasionally.
10. 10. Fluff the cooked rice with a fork and place it into serving bowls.
11. 11. Top the rice with the chickpea-spinach mixture, garnishing with fresh coriander leaves.
12. 12. Serve immediately while warm and enjoy your flavorful Indian-inspired lunch.