Potato and Chickpea Curry with Rice

By Steve-3

Ingredients

• 1 cup rice
• 1 1/2 cups low sodium vegetable or chicken broth
• 1 large russet (baking) potato, cubed
• 1 15 oz can of chick peas
• 1 15 oz. can of diced tomatoes, drained
• 1 medium onion, diced
• 3 large cloves garlic, chopped
• 1 1/2 tbs curry powder
• 1 1/2 cups tightly packed spinach leaves, roughly chopped

Preparation

Step 1

Pre cook rice for about ten minutes with potatoes and 1 cup of the broth.

Stir together in bowl tomatoes, garlic, onion, curry powder and remaining broth.
Season with salt and pepper.

PRE HEAT OVEN TO 450 DEGREES

In dutch oven, spray inside, add rice and potato mix, with chickpeas on top. Then cover with tomato mixture. Top with spinach.

Cover and bake for 53 minutes.

Serve with warmed naan for a true Indian treat.