Chickpea, Spinach, Coconut Milk Curry with Cumin Rice

Make the Cumin Rice: In a medium pot, heat olive oil over medium heat. Add the cumin and sauté for 1 minute, until fragrant. Add the rice and stir to coat the grains with the oil and cumin. Pour in the water and bring to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. Fluff the rice with a fork and set aside.

Prepare the Curry: In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the garlic and ginger and cook for another 1-2 minutes, until fragrant.

Add the Spices and Chickpeas: Stir in the cumin, coriander, turmeric, cinnamon, and chili powder. Cook for 1 minute to toast the spices. Add the chickpeas and mix well to combine with the spices.

Add the Coconut Milk and Simmer: Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 10-12 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

Add the Spinach and Lemon Juice: Stir in the chopped spinach and cook for 2-3 minutes, until wilted. Add the lemon juice and stir to combine.

Serve: Serve the curry hot over the cumin rice. Garnish with fresh cilantro if desired.

Serving and Storage Tips:

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