INGREDIENTS
2 cups
packed baby spinach ((about 2 ounces))
1
jalapeño or serrano pepper (, seeded, deribbed, and roughly chopped)
1/4
large yellow onion (, roughly chopped)
2 cloves
garlic (, roughly chopped)
2 tbsp
extra-virgin olive oil
1/2 tsp
fine sea salt
1 3/4 cups
water (, divided)
1 1/2 cups
long-grain brown rice (, preferably basmati, rinsed)
1 tbsp
grated or minced fresh ginger
3 cloves
garlic (, pressed or minced)
1 tbsp
ground coriander
1 1/2 tsp
ground cumin
1/2 tsp
ground turmeric
1/4 tsp
ground cardamom
ground cinnamon
cayenne pepper ((optional, if you like some heat))
1
box ((28 ounces) whole tomatoes or diced tomatoes, with their liquid)
1 tbsp
extra-virgin olive oil
3/4
large yellow onion (, finely chopped)
1/2 tsp
fine sea salt
1 can
((15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas)
3/4 cup
canned coconut milk (, or more if needed)
1/2 cup
chopped fresh cilantro (, plus more for garnish)