Vegan Chickpea Curry

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear.

2. 2

   In a medium pot, combine the rice with 2 cups of water and a pinch of salt.

3. 3

   Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until water is absorbed.

4. 4

   While the rice is cooking, finely chop the onion, mince the garlic, and grate the ginger.

5. 5

   Heat olive oil in a large pan over medium heat.

6. 6

   Add the onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.

7. 7

   Stir in the curry powder and cook for 1 minute until fragrant.

8. 8

   Add the drained chickpeas, diced tomatoes, and coconut milk to the pan. Stir to combine.

9. 9

   Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened.

10. 10

    Add the spinach and cook until wilted, about 2 minutes.

11. 11

    Season with salt and black pepper to taste.

12. 12

    Serve the chickpea curry over the cooked rice and garnish with fresh cilantro.