Curried Chickpea Bowl

Instructions

1. Step 1

   Put the rinsed rice, water, and ½ tsp (3 gr) of the salt in the saucepan. Bring to a boil over high heat, then cover, reduce to low heat, and cook until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 300.0 gr Basmati Rice, 3.0 gr Salt, 530.0 ml Water

   Cookware: fine mesh strainer, saucepan

2. Step 2

   Remove the saucepan from the heat and let the rice rest, covered. Fluff it with a fork before serving.

   Timer: 10 min (fixed)

   Cookware: fork, saucepan

3. Step 3

   Heat the vegetable oil in the deep skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: Deep Skillet, wooden spoon

4. Step 4

   Add the garlic, ginger, curry powder, and ground cumin. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Curry Powder, 12.0 gr Garlic, 15.0 gr Ginger, 4.0 gr Ground Cumin

   Cookware: Deep Skillet, wooden spoon

5. Step 5

   Stir in the tomato, coconut milk, chickpeas, and remaining ¾ tsp (5 gr) salt. Bring to a gentle simmer over medium heat, then reduce to low heat and cook until slightly thickened.

   Timer: 12 min (fixed)

   Ingredients used: 480.0 gr Chickpea, 400.0 ml Coconut Milk, 5.0 gr Salt, 400.0 gr Tomato

   Cookware: Deep Skillet, wooden spoon

6. Step 6

   Fold the spinach into the curry and cook over low heat until wilted.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Spinach

   Cookware: Deep Skillet, wooden spoon

7. Step 7

   Remove the curry from the heat and stir in the lime juice and cilantro.

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lime Juice

   Cookware: Chef Knife, cutting board, Deep Skillet, wooden spoon

8. Step 8

   Divide the rice among four bowls and spoon the chickpea curry over it. Serve hot.