Aromatic Chickpea & Spinach Curry with Basmati

Low Fat

A 445-calorie Lunch recipe from MunchInIt. Serves 1. Prep 10 min, cook 15 min.

Ingredients

• 70g canned chickpeas (rinsed and drained)
• 100g fresh spinach
• 60g basmati rice (dry weight)
• 70g canned crushed tomatoes
• 20g onion (finely chopped)
• 1 clove garlic (minced)
• 0.5 tsp curry powder
• 0.25 tsp ground cumin
• 0.25 tsp ground coriander
• Pinch of cayenne pepper (optional)
• 5g olive oil
• 50ml vegetable broth
• Salt and black pepper to taste

Instructions

1. Prep: Rinse and drain chickpeas. Wash spinach. Finely chop onion and mince garlic. Measure out all spices and rice.
2. Cook Rice: Cook 60g basmati rice according to package directions (usually 1 part rice to 2 parts water) until fluffy. Set aside.
3. Sauté Aromatics: Heat 5g olive oil in a small saucepan over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
4. Add Spices & Tomatoes: Stir in curry powder, cumin, coriander, and cayenne pepper (if using). Cook for 30 seconds until aromatic. Pour in crushed tomatoes and vegetable broth. Bring to a gentle simmer.
5. Simmer Curry: Add rinsed chickpeas to the sauce. Reduce heat to low, cover, and simmer for 5-7 minutes to allow flavors to meld. Season with salt and pepper.
6. Wilting Spinach: Stir in fresh spinach and cook until wilted, about 2-3 minutes.
7. Serve: Serve the chickpea and spinach curry immediately over the fluffy basmati rice.