This chickpea and spinach curry recipe is taken from the Buddhist Chef, an awesome resource for vegan cooking, if that’s your cup of tea! If not feel free to add chopped chicken breast to satisfy those meat cravings!
Ingredients:
- 200 g short-grain brown rice (rinsed)
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 1 red pepper, diced
- 2 cloves garlic, crushed
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 3 tablespoons tomato paste
- 1/4 teaspoon chilli flakes
- 1 teaspoon maple syrup
- 1 teaspoon salt, pepper to taste
- 1 can chickpeas, rinsed and drained
- 100g baby spinach
Method:
– Cook rice according to instructions
– In a large frying pan, heat oil over medium-high heat. Sauté onion and red pepper for 5 minutes.
– Add garlic, paprika, cumin, tomato paste, crushed red pepper, maple syrup, salt, and black pepper. Mix well.
– Stir in chickpeas and baby spinach.
– Continue cooking for another 5 minutes. Serve on rice and garnish with sliced avocado and cherry tomatoes.
Enjoy!
