Spinach & Chickpea Rice
- 1 cup rice
- 2 cups water
- 1/2 tablespoon butter
- 1 teaspoon turmeric
- 2 green chiles (finely chopped)
- thumb size fresh ginger (grated)
- 2 teaspoons garam masala
- 1/8 teaspoon asafoetida
- 1/4 teaspoon turmeric
- 1 cinnamon stick (large)
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 4 cups spinach
- 1/2 cup cilantro (fresh)
- 2 cans chickpeas
- 1 1/2 cup coconut milk
- 1/2 lemon (juice)
Melt butter in a pan, add turmeric and the washed rice with 2 cups of water
Cook rice for 15 minutes or until cooked, on low heat
Chop up green chiles, spinach, & grate the ginger
Heat butter in a pan, add in your spices starting with cumin seeds, let them pop then add in the remaining turmeric, garam masala and hing
Add green chiles & ginger and saute for 1 minute
Add in spinach and cilantro and let cook down for about 5 minutes
Once spinach is wilted, add in coconut milk and mix
Transfer to a blender and pulse till combined (i like to keep little bits of the spinach showing so i don't blend till its completely smooth but you can if you want)
Pour back into pan and add a cinnamon stick, strained chickpeas, and coconut milk
Cook on low to medium heat for about 10 minutes, let the sauce thicken and flavors marinate
For serving, add rice and spinach chickpea mixture to a bowl and top with vegan yogurt
Say a prayer of gratitude, serve with love, and enjoy!