VEGAN: A Very Quick And Fresh Spinach And Chickpea Curry
An ideal curry dish for late weeknights or packed lunch.
Do you have kids and tons of home chores to do? Going crazy because of your busy schedule? I know exactly how you feel. This is why I love recipes that are so easy and quick to make. And this is one recipe that can complete save your day.
If you are fond of curry, then this recipe must be included in your “to cook” list. I love this recipe coz it only takes a few for me to prepare. And no matter how busy I am, I still end up something super healthy and delicious on my dinning table.
It gives you that fresh, healthy and a little touch of spice that any curry lover will want to try. It is so quick to make and very easy plus it is extra delicious. It is one of those recipes where spinach and chickpeas are perfectly matched is a proof that great dishes can be the simple recipes you make at home.
Check out the recipe below.
Spinach And Chickpea Curry
1 cup short grain brown rice (200 g), rinsed
2 cups water (500 mL)
3 tablespoons vegetable oil (45 mL)
1 onion, chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon smoked paprika (5 mL)
2 teaspoons ground cumin (10 mL)
3 tablespoons tomato paste (45 ml)
1/4 teaspoon crushed red pepper (1.25 mL)
1 teaspoon maple syrup (5 mL)
1 teaspoon salt (5 mL)
Black pepper to taste
1 can (19 oz./ 540 mL) chickpeas, rinsed and drained
4 cups baby spinach (100 g)
In a saucepan, combine brown rice and water. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for 15 minutes.
In a large skillet, heat oil over medium-high heat. Sauté onion and red pepper for 5 minutes.
Add garlic, paprika, cumin, tomato paste, crushed red pepper, maple syrup, salt, and black pepper. Mix well.
Stir in chickpeas and baby spinach.
Continue cooking another 5 minutes. Serve on rice and garnish with sliced avocado and cherry tomatoes.
Watch the full video below.