Curried Rice with Chickpeas & Veggies
Ingredients
2 cups jasmine rice, rinsed
3 cups water
1 cup chickpeas
2 cups spinach, roughly chopped
½ cup sweet peppers, sliced
½ cup onions, sliced
¼ cup grape tomatoes, sliced
2½ tbs. extra virgin olive oil
2 tbs. garlic, chopped
1 tbs. curry seasoning
1 tsp. cayenne pepper
1 tsp. cumin
1 tsp. coriander powder
sea salt to taste
3 cups water
1 cup chickpeas
2 cups spinach, roughly chopped
½ cup sweet peppers, sliced
½ cup onions, sliced
¼ cup grape tomatoes, sliced
2½ tbs. extra virgin olive oil
2 tbs. garlic, chopped
1 tbs. curry seasoning
1 tsp. cayenne pepper
1 tsp. cumin
1 tsp. coriander powder
sea salt to taste
Instructions
Cook Rice: Bring water, 1 tsp. sea salt, and ½ tbs. olive oil to a boil. Stir in jasmine rice, cover with lid and reduce heat to lowest setting. Cook rice for 18-20 minutes, or until tender. Remove from heat.
Chickpeas & Veggies: Heat large pan over medium heat and add 2 tbs. olive oil. Sauté onions, garlic and sweet peppers for 2-3 minutes over medium heat, stirring constantly. Mix in rice, chickpeas, grape tomatoes and spinach. Add curry seasoning, cayenne pepper, cumin, coriander powder and sea salt to taste. Mix well.
Chickpeas & Veggies: Heat large pan over medium heat and add 2 tbs. olive oil. Sauté onions, garlic and sweet peppers for 2-3 minutes over medium heat, stirring constantly. Mix in rice, chickpeas, grape tomatoes and spinach. Add curry seasoning, cayenne pepper, cumin, coriander powder and sea salt to taste. Mix well.