One Pot Chickpea Curry Stew with Rice
This healthy, hearty chickpea curry stew with rice and spinach takes just 30 minutes to make in 1 pot, is packed with nutrition, and keeps well for healthy meals all week.
Servings: 6
Ingredients
- 1 medium white onion finely diced (about 2 cups)
- 1 tbsp fresh ginger minced
- 4 cloves garlic minced (about 1.5 tbsp)
- 1/2 tsp salt
- 2 tbsp curry powder
- 2 tsp cumin
- 1 tsp turmeric
- 1/2 tsp red pepper flakes optional
- 1 can diced tomatoes with the juices (28 oz.)
- 2 cans chickpeas drained and well-rinsed (19 oz. cans)
- 1 can light coconut milk (400 mL)
- 1.5 cups vegetable broth 354 mL
- 1/2 cup uncooked basmati rice 92 g
- 1 bag baby spinach 10 oz.
- 1-2 tbsp fresh lime juice optional
- finely chopped cilantro for topping optional
Instructions
- Cook Onion, Garlic & Ginger:: Add the onion, garlic, ginger and salt to a soup pot with 1 tbsp oil, vegetable broth or water for cooking. Saute for 5-6 minutes until softened and fragrant.
- Toast Spices: Add all of the spices and cook for 2-3 minutes, stirring constantly.
- Add Liquids, Chickpeas and Rice: Add the diced tomatoes, chickpeas, coconut milk, broth and rice.
- Cook Stew: Simmer uncovered over medium heat for 15-20 minutes, or until the rice is tender.
- Add Spinach and Lime: Stir in the spinach and a squeeze of lime juice, turn off the heat and let sit for 4-5 more minutes until the spinach has wilted and mixed into the stew.
- Season and Serve: Season with salt and pepper, if needed, and serve right away topped with finely chopped fresh cilantro and more lime.
Notes
If storing leftovers, let them cool then store in a sealed container in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 65g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 544mg | Potassium: 954mg | Fiber: 14g | Sugar: 11g | Vitamin A: 4759IU | Vitamin C: 26mg | Calcium: 172mg | Iron: 7mg