Chickpea and Spinach Curry with Basmati Rice

Directions

Heat the vegetable oil in a large saucepan over medium heat.

Add the finely chopped onions to the saucepan and sauté until they are translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cloves, ground black pepper, and chili powder to the saucepan. Cook while stirring for 1 minute to allow the spices to toast slightly.

Stir in the drained and rinsed chickpeas and thawed frozen spinach, ensuring they are well coated with the spice mixture.

Pour the chicken stock into the saucepan and stir to combine. Add the table salt and bring the mixture to a simmer. Reduce the heat to low, cover the saucepan with a lid, and let it simmer for 25 minutes, stirring occasionally.

While the curry is simmering, rinse the long-grained rice under cold running water until the water runs clear.

In a small saucepan, bring 400 milliliters of water to a boil. Add the rinsed rice and a pinch of salt, then bring back to a boil. Reduce heat to low, cover with a lid, and simmer for 18 minutes or until the rice is cooked and the water has been absorbed.

Remove the rice from heat, fluff it with a fork, and let it sit covered until the curry is ready.

Once the curry has simmered for 25 minutes and the chickpeas are tender, remove from heat and stir in the lemon juice.

Serve the chickpea and spinach curry over the cooked basmati rice.