Easy Chickpea Curry
This meal comes together especially easily when using extra roasted vegetables reserved from Cauliflower Steaks with Roasted Pepper and Tomato Salad. If you haven't made that recipe, simply roast 1 cup of cauliflower florettes and 1 1/2 pints of grape or cherry tomatoes.
- 1 cup long-grain white rice
- 2 teaspoons extra-virgin olive oil
- 1 large yellow onion, diced medium
- 3 garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- 4 teaspoons curry powder
- 2 cans (15.5 ounces each) chickpeas, rinsed and drained
- Reserved roasted tomatoes (from Cauliflower Steaks with Roasted Pepper and Tomato Salad)
- Reserved roasted cauliflower (from Cauliflower Steaks with Roasted Pepper and Tomato Salad)
- 2 1/2 ounces baby spinach (2 1/2 cups)
- 1 tablespoon chopped fresh cilantro
- Coarse salt
Cook rice according to package instructions. Meanwhile, in a medium pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, 1 minute. Add chickpeas, tomatoes, and 2 cups water; bring to a boil over high. Reduce heat to medium, cover, and gently simmer 8 minutes. Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender, 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide rice among four bowls and top with curry.
SourceEveryday Food, January/February 2012