Chickpea and Spinach Curry with Basmati Rice | Ready Chef

Ingredients

• 240 grams canned chickpeas, drained and rinsed
• 400 grams frozen spinach, thawed
• 2 tablespoons vegetable oil
• 1 yellow onions, finely chopped
• 3 cloves fresh garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1 teaspoon salt, table salt
• 400 milliliters chicken stock
• 200 grams long-grained rice
• 1 teaspoon lemon juice