Prep Time: 10 minutes

Total Cook Time: 20 minutes

Servings: 2 servings

Ingredients

For the chickpeas:

• 2 tbsp of vegetable oil
• ¼ white onion, sliced
• 1 jalapeno, diced
• 1 clove of garlic, minced
• 1 tsp of turmeric
• 1 tsp of curry powder
• 1 tsp of ginger powder
• 1 tsp of cayenne pepper
• 1 can of chopped tomatoes, 10 oz
• Salt and black pepper to taste
• ½ tbsp of brown sugar
• 7 oz of cooked chickpeas

For the spinach rice:

• 1 tbsp of oil
• A handful of spinach
• Salt and black pepper to taste
• ½ tsp of garlic granulates
• 4 oz of cooked rice

Directions/Instructions:

1 - In a hot pan, add oil and fry the onions, garlic, and jalapenos until fragrant, about 2 minutes

2 - Add in the spices and cook for another 2-3 minutes to allow the spices to bloom

3 - Add in the chopped tomatoes

4 - Season with salt and black pepper to taste and add in the brown sugar; cook for 3 minutes on medium heat

5 - Add in the chickpeas and cook for 2 more minutes; set aside

6 - For the spinach rice: in another pan, add oil and start cooking the spinach

7 - Season with salt, black pepper and garlic, cook for 1 minute

8 - Add in the rice and cook for 2 more minutes

9 - Serve by topping the spinach rice with the braised chickpeas