Chickpea and Spinach Curry with Basmati Rice | Ready Chef
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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
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