Ingredients
1 cup long-grain white rice
2 teaspoons extra-virgin olive oil
1 large yellow onion, diced medium
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 teaspoons curry powder
2 cans (15.5 ounces each) chickpeas, rinsed and drained
Reserved roasted tomatoes (from Cauliflower Steaks with Roasted Pepper and Tomato Salad)
Reserved roasted cauliflower (from Cauliflower Steaks with Roasted Pepper and Tomato Salad)
2 1/2 ounces baby spinach (2 1/2 cups)
1 tablespoon chopped fresh cilantro
Coarse salt
Preparation
Cook rice according to package instructions. Meanwhile, in a medium pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, 1 minute. Add chickpeas, tomatoes, and 2 cups water; bring to a boil over high. Reduce heat to medium, cover, and gently simmer 8 minutes. Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender, 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide rice among 4 bowls and top with curry.
