One pot curried chickpeas with spinach is vegetarian as well as naturally gluten free and dairy free. It’s not overly spicy, but just offers a little bit of a kick.
Course dinner
Cuisine curries
Keyword chickpeas, curry, one pot meals, spinach, vegan, vegetarian
Saute diced onion in olive oil & spices for about five minutes over medium heat, until onions begin to soften.
Add garlic & mushrooms and saute until mushrooms begin to soften.
Add tomatoes, chickpeas, broth, and rice and bring to a boil over medium-high heat.
Turn heat down to medium-low, cover skillet, and simmer for 20 minutes or until rice is cooked and most of the liquid is absorbed.
Stir, replace lid, and let sit ten minutes to thicken up.
Gradually stir in spinach until it is all wilted into the rice mixture, then stir in lemon juice and serve.
Notes
If you don’t have mushrooms handy, small cauliflower florets would probably also be good in this recipe — I just threw mine together with veggies I had in the house, but mix it up as desired.