Indian Spiced Chickpeas on Rice

Did you know you can purge pounds with plant-power? Here’s an exotic, high-protein and meat-free dish that makes a quick and healthy dinner for the whole family.

Ingredients:

1 cup of rice ( brown rice preferred)

1 19 ounce can of chickpeas, rinsed and drained

½ tablespoon olive oil

1 medium onion, minced

1 clove garlic, minced

1 teaspoon ginger, minced

½ tablespoon coriander

2 teaspoons powdered cumin

¼ teaspoon cayenne pepper

½ teaspoon turmeric

1 teaspoon paprika

½ teaspoon garam masala (allspice)

¼ cup of lemon juice

A pinch of salt

½ cup of water

2 handfuls of washed spinach leaves

Directions:

1. In a sauce pan, cook rice according to directions.
2. While the rice is cooking, heat oil in a large skillet.
3. Add onions and garlic, and sauté over medium heat until browned (about 3 minutes).
4. Turn heat down to medium-low, and add the coriander, cumin, cayenne and turmeric. Stir for a few seconds.
5. Add the chickpeas and ½ a cup of water. Stir.
6. Add the paprika, garam masala, salt and lemon juice. Then cover with a lid and cook for 9 minutes.
7. Throw in the spinach, cover again and cook for 1 more minute.
8. Remove the cover and add the minced ginger. Stir and cook uncovered for 30 more seconds.
9. Spoon brown rice into serving bowls and top with spiced chickpeas.

Notes:

Serves 6