Curried Chickpeas with Spinach and Basmati Rice

Name: Curried Chickpeas with Spinach and Basmati Rice
Cook time: 18 min
Yield: 4 servings
Ingredients: 180 g basmati rice rinsed; 360 ml water for rice; 2 g fine salt divided; 20 ml neutral oil; 150 g yellow onion small dice; 15 g fresh ginger peeled and finely grated; 4 cloves garlic cloves minced; 4 g ground cumin; 4 g ground coriander; 2 g ground turmeric; 1 g red chili flakes; 400 g crushed tomatoes; 120 ml water for curry; 2 cans canned chickpeas drained and rinsed, about 480 g total drained weight; 6 g fine salt divided; 120 g fresh spinach washed; 4 g garam masala; 10 ml neutral oil; 60 g plain yogurt stirred in at the end; 15 ml lemon juice freshly squeezed; 10 g fresh cilantro chopped

A one-pan chickpea curry is paired with quickly cooked basmati rice for a complete main course. The sauce builds from onion, ginger, garlic, cumin, coriander, turmeric, and tomatoes, then finishes with spinach and a small amount of yogurt for body. The rice is cooked separately and served underneath the curry.

By Julienne

Curried Chickpeas with Spinach and Basmati Rice

Cook time: 18 minutes

Servings: 4

Ingredients

180 g basmati rice rinsed
360 ml water for rice
2 g fine salt divided
20 ml neutral oil
150 g yellow onion small dice
15 g fresh ginger peeled and finely grated
4 cloves garlic cloves minced
4 g ground cumin
4 g ground coriander
2 g ground turmeric
1 g red chili flakes
400 g crushed tomatoes
120 ml water for curry
2 cans canned chickpeas drained and rinsed, about 480 g total drained weight
6 g fine salt divided
120 g fresh spinach washed
4 g garam masala
10 ml neutral oil
60 g plain yogurt stirred in at the end
15 ml lemon juice freshly squeezed
10 g fresh cilantro chopped

Instructions

Start the rice first. In a medium saucepan, combine 180 g rinsed basmati rice, 360 ml water, and 2 g of the salt. Bring to a boil over high heat, then cover, reduce to low, and cook until the water is absorbed and the grains are tender, about 12 minutes. The rice is tender and no liquid remains in the pan.
While the rice cooks, heat 20 ml of the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until softened and lightly golden at the edges, about 4 minutes. The onion is translucent and starting to color.
Add the ginger, garlic, cumin, coriander, turmeric, and the optional chili flakes. Cook for 30 seconds, stirring constantly, until fragrant. The spices smell toasted but have not browned.
Add the crushed tomatoes, 120 ml water, chickpeas, and the remaining 6 g salt. Simmer uncovered for 6 minutes, stirring occasionally, until the sauce slightly thickens. The curry looks saucy and the tomatoes have lost their raw edge.
Stir in the spinach in two additions so it wilts evenly, then add the garam masala. Cook for 1 minute more, just until the spinach is tender and bright green. The spinach is fully wilted but still green.
Off the heat, stir in the remaining 10 ml oil, the yogurt if using, and the lemon juice. Taste and adjust only if needed, then fold in the cilantro if using. The curry tastes rounded and the sauce is glossy.
Fluff the rice with a fork and divide it among bowls. Spoon the chickpea curry over the rice and serve immediately. Each portion has rice underneath and a generous layer of curry on top.