Spicy Chickpea Stew with Rice

Spicy Chickpea Stew with Rice

Cook time 30 min - 2 Servings

This Spicy Chickpea Stew with rice is quick and easy to make, but don't be fooled by the simplicity of this recipe, it's bursting with complex flavors from a variety of spices. This is sure to be a hit on your weekly rotation dinner or lunch plan.

Nutrition:

565 Calories per serving

Fats - 21% Carbs - 60% Protein - 19%

Ingredients:

• baby spinach ½ (5 oz) pkg

• basmati rice ½ cup

• chicken or vegetable broth16 fl oz

• cilantro ½ small bunch

• diced tomatoes 1 (14.5 oz) can

• garbanzo beans (chickpeas) 1 (15 oz) can

• garlic 2 cloves

• ginger root 1 (1 inch) piece

• jalapeño pepper ½

• lime 1

• plain Greek yogurt

• ½ cup yellow onion ½ medium

• black pepper ⅜ tsp

• chili powder 1 pinch

• coriander, ground 1 tsp

• cumin, ground 1 tsp

• curry powder 1 tsp

• salt ⅝ tsp

• turmeric, ground 1 pinch

• virgin coconut oil 1 tbsp

Instructions:

• STEP 1 Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat.

• ½ cup basmati rice

• 8 fl oz (1 cup) chicken or vegetable broth

• STEP 2 Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

• 1 (1 inch) piece ginger root

• ½ jalapeño pepper

• 1 lime

• ½ small bunch cilantro

• ½ (5 oz) pkg baby spinach

• STEP 3 Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4 While the rice is cooking, peel and mince garlic and ginger; place in a small bowl.

• 2 cloves garlic

• STEP 5 Quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the garlic and ginger; set aside. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

• STEP 6 Preheat a medium saucepan over medium heat.

• STEP 7 While the pan heats up, peel and small dice onion.

• ½ medium yellow onion

• STEP 8 Once the pan is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until softened, about 3 minutes.

• 1 tbsp virgin coconut oil

• STEP 9 Meanwhile, drain and rinse chickpeas in a colander. Set aside to drain further.

• 1 (15 oz) can garbanzo beans (chickpeas)

• STEP 10 Add garlic, ginger, jalapeño, and spices to the pan with the onion. Continue to cook, stirring constantly, until fragrant, about 1 minute. (Reserve bowl for later use.)

• 1 tsp cumin, ground

• 1 tsp coriander, ground

• 1 tsp curry powder

• ½ tsp salt

• ¼ tsp black pepper

• 1 pinch turmeric, ground

• 1 pinch chili powder

• STEP 11 Add chickpeas, broth, and diced tomatoes to the pan; stir to combine and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook, stirring occasionally, until chickpeas are soft and stew has thickened, about 15 minutes.

• 8 fl oz (1 cup) chicken or vegetable broth

• 1 (14.5 oz) can diced tomatoes

• STEP 12 While the stew cooks, juice half the lime into the reserved bowl. Cut remaining lime into wedges and set aside for serving.

• STEP 13 Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lime juice along with yogurt, salt, and pepper; whisk to combine the raita.

• ½ cup plain Greek yogurt

• ⅛ tsp salt

• ⅛ tsp black pepper

• STEP 14 When the stew is done, add spinach to the pan in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

• STEP 15 Divide rice and chickpea stew between bowls; serve with lime wedges and raita on the side. Enjoy!