A fancied-up—and flavor-packed—version of rice and beans.
2 Tbsp curry powder
2 tsp cumin
½ tsp crushed red pepper
6 cups plus 4 Tbsp water, divided
4 Tbsp canola oil
1 onion, chopped
2 (16-oz) cans chickpeas, drained and rinsed
1 (10-oz) package frozen spinach, thawed
2 tsp salt
2 vegetable or beef bouillon cubes (optional)
3 cups hot cooked white rice
- In a small bowl mix curry powder, cumin, red pepper and 4 Tbsp water to form a paste.
- In a medium size pot, heat oil over medium. When hot, add curry paste and onion and cook 3 minutes, stirring occasionally. If paste gets dry, add about 1 Tbsp water to prevent it from burning.
- Add chickpeas, spinach, salt, remaining 6 cups of water and bouillon cubes, if using. Cook until the chickpeas are tender. Add more water as needed. Serve over rice. Serves 4