Spiced Chickpeas and Spinach
with Fluffy Cilantro Rice and Cucumber Raita- Milk
This vegetarian supper is packed with chickpeas and Indian-style spices. Fluffy rice is the perfect base for this curry and a creamy raita brings it all together!
Ingredients
398 mL
Chickpeas
¾ cup
Basmati Rice
1 tbsp
Indian Spice Blend
3 unit
Garlic, cloves
50 g
Shallot
66 g
Mini Cucumber
1 unit
Chili Pepper
7 g
Cilantro
1 unit
Vegetable Broth Concentrate
56 g
Baby Spinach
100 mL
Greek Yogurt
(Contains: Milk)
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then finely chop shallot. Roughly chop cilantro. Peel, then mince or grate the garlic. Roughly chop spinach. Grate cucumber directly into a medium bowl. Season with salt. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!)
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until almost tender, 2-3 min. Add Indian Spice Mix, garlic and 1/4 tsp chili. (NOTE: Reference heat guide.) Cook, stirring often, until shallots are tender and spices are fragrant, 1-2 min.
Add chickpeas, including their liquid, broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pan with shallots. Using a potato masher, roughly mash chickpeas. Cook, stirring occasionally, until curry thickens slightly, 7-8 min. (TIP: If needed, reduce heat to medium to maintain a gentle simmer!) Season with salt and pepper. Add spinach, then stir until wilted, 1-2 min.
Drain any liquid from grated cucumber. Add yogurt, half the cilantro and 1/4 tsp sugar (dbl for 4 ppl) to the bowl. Season with pepper, then stir to combine.
Fluff rice with a fork, then stir in remaining cilantro. Divide rice and chickpeas between bowls. Dollop cucumber raita over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the curry flavors, though some found it lacking depth or spice; consider adjusting seasoning to taste.
- Ease of prep: Customers appreciated how quick and simple this dish was to prepare.
- Suggestions: Add more vegetables like peppers or zucchini for variety; consider including coconut milk to enhance the curry.
- Portions: Some found the meal filling, while others felt it could use more vegetables or a larger serving size.
- Spice level: Opinions varied widely; adjust chili amount carefully to suit your preferred heat level.
