Chickpea Spinach Curry Over Brown Rice Recipes

CHICKPEA, SPINACH AND BROWN RICE MEDLEY

Steps:

• Heat the oil in a medium pan, add the onions and garlic and cook over a medium-low heat for about 7 minutes, stirring occasionally until lightly coloured. You want the onions to be almost caramel in colour, but not burnt.
• Once the onions have cooked, add in the cumin and the seven spice seasoning. Stir to combine, making sure to coat the onion mixture.
• Add the chickpeas and cooked rice to the onion mixture and heat through.
• Add in the baby spinach and cook until just wilted.
• Taste and season with salt and pepper. I usually go with about 1/2 tsp of each.
• Serve immediately with some yoghurt, a dollop of hummus and some fresh whole wheat pita bread

EASY CHICKPEA CURRY WITH BASMATI RICE

Steps:

• Rinse basmati rice under running water. Add to a pot with 3 cups of water and salt. Bring water to boil on high heat, then continue boiling rice for 10-12 minutes or until rice are done to your liking. Once rice are cooked, drain excess water as you would from pasta. Cover and set aside.
• In a food processor, coarse chop/process onion, tomato, garlic, 2 tbsp cilantro, and ginger (if not using paste) Also, remove yogurt from fridge, add 2 tbsp water, mix well, and set aside.
• In a wide saute pan, heat canola oil. Add cumin seeds and let'em sputter for 20 seconds. Now, add onion and tomato mixture with ginger and garlic. Cook until water evaporates and mixture is soft with little oil showing on sides. (about 5-6 minutes on medium heat)
• Add all dried spices and saute for 1 minute.
• Now add drained, cooked chickpeas, followed by vegetable stock (or water if using). Stir to combine and bring to boil on high heat.
• Reduce heat to medium and cook until water has been absorbed by sauce and consistency has thickened (about 5-7 minutes on medium-high heat). (no water running on sides as it is absorbed by chickpeas making curry thick, as seen in picture.)
• Switch off the heat, add yogurt into chickpeas while continuously stirring the curry. Very important to keep stirring the gravy while you add yogurt or yogurt might curdle. Taste and adjust salt. Serve over rice with garnish of cilantro and enjoy!

HEALING LEMONGRASS CHICKPEA THAI GREEN CURRY

Steps:

• To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
• Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
• Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.
• Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.

SPINACH AND CHICKPEA CURRY

Steps:

• Heat the oil and gently fry the onions for 10 minutes.
• Add the spices, stir well and cook for a further 2 minutes.
• Add tomatoes and chickpeas and simmer for 25 minutes.
• Increase the heat and stir in the spinach and lemon juice.
• When the spinach has wilted - serve.

CHICKPEA SPINACH CURRY OVER BROWN RICE

Steps:

• Heat the oil in a large skillet over medium-high heat. While the oil is heating, pour the tomatoes and juice into a bowl. Squeeze the juice out of the tomatoes and tear into small pieces with your hands. Save 1/2 cup of the juice for later.
• When the oil is hot, add the mustard seeds and let them heat until they start to pop, shaking the pan to keep them coated in the oil. You'll want to put a lid on the pan to keep them from jumping out.
• After they've been popping for about a minute, add the onion and sauté for about 8 minutes, stirring frequently. The onion will start to brown as it begins to caramelize. Add the garlic and sauté for another minute. Add the spices, salt, and 1/2 cup of the tomato juices and stir until well combined.
• Turn the heat down to medium and add the chopped spinach, one handful at a time, stirring until the leaves wilt and the spinach is mixed in well with the spices. Continue adding handfuls and mixing, until all 10 cups of spinach are used. Add the chickpeas and tomatoes, cover, and simmer on medium heat for about 3 minutes. Stir and turn the heat down a bit to medium-low. Simmer for about 7 more minutes, stirring occasionally. Adjust the spices if needed and serve warm over brown rice.

INSTANT POT CHICKPEA CURRY WITH SPINACH (CHANA SAAG)

Steps:

• Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
• Set the Instant Pot on sauté mode and let it heat.
• Add oil along with the whole spices (cumin, bay leaves, and cinnamon). Saute for 30 seconds until they release their aroma.
• Now add the onions, garlic, ginger and sauté them for about 3 minutes.
• When the onions turn golden brown, add the tomatoes along with the spices except for the dry mango powder (amchur powder). Saute for couple of minutes.
• Drain the soaked chickpeas and add it to the Instant Pot. Add the required water for cooking and give it a stir.
• Switch the Instant Pot to bean/chili mode on high pressure for 35 minutes with the vent in sealing position.
• When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
• If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chickpeas a bit.
• Add the chopped spinach along with the dry mango powder to the chickpea curry and stir well. Change the instant pot setting to sauté mode and let it boil for 2-3 minutes.
• Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.

CHICKPEA CURRY WITH SPINACH AND BROWN RICE

Steps:

• Prepare Brown Rice per package instructions and set Frozen spinach out to thaw.
• Drain Chickpeas, rinse and set aside.
• Empty the chicken broth into a pot and begin to heat.
• Add chickpeas as you see steam begin to rise from the broth in the pot (it doesn't have to be at a boil)
• Cover and cook chickpeas in broth until tender - add water if needed b/c of evaporation.
• In a pan, heat the olive oil and add red pepper flake and the chopped garlic until it starts to brown just a little.
• Drain the thawed Spinach and add it to the pan of olive oil and garlic. cook for 6 or 7 minutes on low-medium flame. (this is where you might want to add your sea or kosher salt)
• When chickpeas are tender add curry powder and stir, they should start to thicken nicely.
• This is up to you.. I like to empty the spinach into the chickpeas and serve it over the brown rice. Enjoy, add or subtract to it, let me know what you think. for color and sweetness you can also add some sliced carrots or carrot matchsticks to the spinach.
• If you put your rice and chickpeas on at about the same time, everything should be done all together in 30-45 minutes depending on how long it takes the rice to cook (maybe cheat and use the microwave uncle bens rice)