Chickpeas (cooked/canned): 150g (1 cup), Spinach: 50g (1.5 cups, fresh), Onion: 50g (1/2 small, diced), Garlic: 3g (1 clove, minced), Ginger: 5g (1 tsp, grated), Tomatoes: 120g (1 medium, diced), Coconut milk (light): 50ml (1/4 cup), Curry powder: 2g (1/2 tsp), Cumin seeds: 1g (1/4 tsp), Turmeric: 0.5g (1/6 tsp), Garam masala: 0.5g (1/6 tsp), Olive oil: 5ml (1 tsp), Lemon juice: 5ml (1 tsp), Fresh cilantro: 5g (1 tbsp, chopped), Brown rice (dry): 40g (1/4 cup), Salt and black pepper: to taste
1. Cook 40g dry brown rice according to package instructions, set aside and keep warm. 2. Heat 5ml olive oil in a skillet over medium heat. Add 1g cumin seeds and toast for 30 seconds until fragrant. Add 50g diced onion, 3g minced garlic, and 5g grated ginger, and sauté for 3-4 minutes until softened. 2. Stir in 120g diced tomato, 2g curry powder, 0.5g ground cumin, 0.5g turmeric, and salt and black pepper to taste. Cook for 3-4 minutes until the tomatoes begin to break down. 3. Add 150g cooked chickpeas and 50ml light coconut milk, stir well, and simmer gently for 5-7 minutes until the sauce thickens slightly.
4. Stir in 50g fresh spinach and cook for 1-2 minutes until wilted. Finish with 0.5g garam masala, 5ml lemon juice, and 5g chopped fresh cilantro. 5. Serve warm over the cooked brown rice.
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