This Spicy Chickpea and Spinach Curry with Basmati Rice is a flavorful and nutritious vegetarian meal. The dish is made with protein-rich chickpeas, spinach, and aromatic spices such as cumin, coriander, turmeric, and garam masala. Served with fluffy basmati rice, this curry is a perfect comfort food for any day of the week.
Rinse the basmati rice in cold water and drain. In a medium saucepan, add the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
In a large skillet or Dutch oven over medium heat, heat the olive oil. Add the onion and cook until soft and translucent, about 5-7 minutes.
Add the garlic, ginger, cumin seeds, coriander, turmeric, garam masala, and cayenne pepper (if using) to the skillet. Stir well and cook for 1-2 minutes, until fragrant.
Add the chickpeas, diced tomatoes, and vegetable broth to the skillet. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the chickpeas are heated through.
Add the baby spinach leaves to the skillet and stir well. Cook for an additional 2-3 minutes, or until the spinach is wilted and tender.
Season with salt and black pepper to taste. Garnish with fresh cilantro, if desired.
Serve the spicy chickpea and spinach curry over basmati rice.
This Spicy Chickpea and Spinach Curry with Basmati Rice is a delicious vegetarian meal that’s packed with protein, veggies, and aromatic spices. Serve with fluffy basmati rice for a satisfying and flavorful dinner.