Butter Chickpeas and Spinach Curry with Coconut Brown Rice

I am bad at making naan. I’m just gonna come out and say it. I want to be not bad. But I’m pretty bad. And I don’t think it’s all that hard to make! But boy oh boy, I just can’t. I’m not giving up! Buuuuuut I also have a very easy out, in the form of a partner who’s amazing at all things bread and has on several occasions been able to sweep in and rescue me from near-naan disaster. So I’m not exactly in a rush to practice…

Butter Chickpeas and Spinach Curry with Coconut Brown Rice | lawandlentils

This week, however, I found myself cooking Indian food without my sourdough superhero. So rather than test my naan mettle the night I got home from a week-and-a-half-long trip, I decided to just make rice. Which I’m also not great at sans the assistance of my rice cooker, but there was Game of Thrones to be watched, so no time for the rice cooker!

Butter Chickpeas and Spinach Curry with Coconut Brown Rice | lawandlentils
Don’t ever try to tell me I don’t have my priorities straight. Also, am I just in too-intense GoT mode or does this dish have some ice and fire vibes going on?

This curry is relatively hands-off, thanks to canned tomatoes and chickpeas and bagged, pre-washed spinach. When paired with equally hands-off rice, it makes for a perfect weeknight dinner. Or in my case, the perfect weekend dinner after you’ve spent far too many days in a row eating nothing but meaty, cheesy carbs. Chicago, I love ya, but my arteries may never be the same! Til next time you can find me over here with my curry and my coconut rice, pretending that’s a health improvement. (Don’t worry, friends, it super is. On vacation I watched the man I love eat a hamburger with bacon grilled cheeses for the buns. There’s nowhere to go but up this week.) (To be clear, it tasted v. good. [Yes obviously I tried it.] And, it turns out, is more of a fork situation than a hands one. Good note for next time!)

Butter Chickpeas and Spinach Curry with Coconut Brown Rice | lawandlentils

Butter Chickpeas and Spinach Curry

  • Olive Oil
  • 2 Shallots, chopped
  • 6 cloves Garlic, chopped
  • 1″ Ginger, grated
  • 1 T. Tomato Paste
  • 1 T. each: Chile Powder, Cumin, Coriander, Garam Masala, and Turmeric
  • 1 28-oz. can Whole Peeled Tomatoes
  • 2 cans Chickpeas, drained
  • 2 10-oz. bags Spinach
  • 1/2 c. Cream
  • Cilantro, Mint, and Sesame Seeds, to garnish

In a large saucepan, heat olive oil over medium heat. Add shallots with a pinch of salt and cook til soft. Then add garlic and ginger, cooking til fragrant. Stir in tomato paste and cook until slightly darkened. Add spices and cook for about a minute, until fragrant. Add tomatoes and their juices, crushing with your hands as you pour them into the pot. Simmer for 20 minutes, then use an immersion blender to mix until smooth. (Alternatively, carefully transfer mixture to a blender in batches to blend.) Add chickpeas  and cook until heated through. Reduce heat to low and add spinach, stirring until wilted. Stir in cream and season to taste. Serve garnished with cilantro, mint, and sesame seeds, atop coconut brown rice (see below).

Coconut Brown Rice

  • 1 c. Brown Rice
  • 1 can full-fat Coconut Milk
  • 1 c. Water
  • Salt

Combine all ingredients in a pot and bring to a boil, then cover and reduce to a simmer. Cook, stirring occasionally, for around 25 minutes until almost all liquid is absorbed, then set aside, covered, for another 10 or so minutes.

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