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Spiced Chickpeas and Spinach
with Fluffy Cilantro Rice and Cucumber Raita
This vegetarian supper is packed with chickpeas and Indian-style spices. Fluffy rice is the perfect base for this curry and a creamy raita brings it all together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
398 mL
Chickpeas
¾ cup
Basmati Rice
1 tbsp
Indian Spice Blend
3 unit
Garlic, cloves
50 g
Shallot
66 g
Mini Cucumber
1 unit
Chili Pepper
7 g
Cilantro
1 unit
Vegetable Broth Concentrate
56 g
Baby Spinach
100 mL
Greek Yogurt
(Contains Milk)
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then finely chop shallot. Roughly chop cilantro. Peel, then mince or grate the garlic. Roughly chop spinach. Grate cucumber directly into a medium bowl. Season with salt. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!)
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until almost tender, 2-3 min. Add Indian Spice Mix, garlic and 1/4 tsp chili. (NOTE: Reference heat guide.) Cook, stirring often, until shallots are tender and spices are fragrant, 1-2 min.
Add chickpeas, including their liquid, broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pan with shallots. Using a potato masher, roughly mash chickpeas. Cook, stirring occasionally, until curry thickens slightly, 7-8 min. (TIP: If needed, reduce heat to medium to maintain a gentle simmer!) Season with salt and pepper. Add spinach, then stir until wilted, 1-2 min.
Drain any liquid from grated cucumber. Add yogurt, half the cilantro and 1/4 tsp sugar (dbl for 4 ppl) to the bowl. Season with pepper, then stir to combine.
Fluff rice with a fork, then stir in remaining cilantro. Divide rice and chickpeas between bowls. Dollop cucumber raita over top.
