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Chickpea and Spinach Curry over Instant Rice on a plate

Chickpea and Spinach Curry over Instant Rice

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Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp curry powder
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz diced tomatoes
  • 4 cups baby spinach
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • 2 cups instant rice uncooked

Method
 

  1. Heat oil in a skillet over medium. Sauté onion until soft, about 4 minutes.
  2. Add garlic and curry powder, cook 30 seconds until fragrant.
  3. Stir in chickpeas and tomatoes. Simmer 5 minutes.
  4. Add spinach and coconut milk, cook until spinach wilts, 2 to 3 minutes. Season.
  5. Prepare instant rice per package. Serve curry over rice.