Okay, so I've never posted a recipe before, but this one is too good not to share. It's from Every Day Food, and it was easy to make...and so flavorful! Enjoy! :)Chickpea Curry
Cherry tomatoes (whole package)
Head of cauliflower (cut into small pieces)
Toss in olive oil and roast these first for 25 minutes at 375 degrees.
1 cup long-grain white rice (I made brown)
2 teaspoons extra-virgin olive oil
1 large yellow onion, diced medium
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 teaspoons curry powder
2 cans (15.5 oz) chickpeas, rinsed and drained
2.5 cups baby spinach (I used a LOT more - I love spinach)
1 tablespoon chopped fresh cilantro
coarse salt
Cook rice according to package instructions. Meanwhile, in a medium pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, 1 minute. Add chickpeas, tomatoes, and 2 cups water; bring to a boil over high. Reduce heat to medium, cover, and gently simmer 8 minutes. Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender, 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide rice among four bowls and top with curry.
Cherry tomatoes (whole package)
Head of cauliflower (cut into small pieces)
Toss in olive oil and roast these first for 25 minutes at 375 degrees.
1 cup long-grain white rice (I made brown)
2 teaspoons extra-virgin olive oil
1 large yellow onion, diced medium
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 teaspoons curry powder
2 cans (15.5 oz) chickpeas, rinsed and drained
2.5 cups baby spinach (I used a LOT more - I love spinach)
1 tablespoon chopped fresh cilantro
coarse salt
Cook rice according to package instructions. Meanwhile, in a medium pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, 1 minute. Add chickpeas, tomatoes, and 2 cups water; bring to a boil over high. Reduce heat to medium, cover, and gently simmer 8 minutes. Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender, 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide rice among four bowls and top with curry.
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