A vegetarian full dinner of chickpeas and spinach in curry sauce over rice.
1 cupChickpeas
140 gSpinach
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70 gOnion
8 gGarlic
8 gGinger
0.5 cupRice
0.75 cupCoconut Milk
1 cupWater
7 gCurry powder
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice with water and salt for 15 minutes.
Cook onion, garlic, and ginger in cooking oil for 4 minutes.
Add curry powder and chickpeas, then cook for 3 minutes.
Add coconut milk and simmer for 8 minutes.
Stir in spinach, salt, and black pepper until wilted, then serve over rice.