Potato & Chickpea Curry with Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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from OCT 2007 VT p. 42 Ingredients:
2 cups rice |
1 cup quinoa |
3 cups vegetable broth |
3 potatoes, diced in 1/2 inch cubes |
45 oz. chickpeas , rinsed & drained |
45 oz. tomatoes, diced & drained |
1 medium onion, diced |
9 cloves garlic, chopped |
3 tbsp. curry powder |
3 cups spinach, roughly chopped |
Directions:
1. preheat oven to 450. Generously spray inside of Dutch Oven with cooking spray.
2. Stir together rice, quinoa, and 2 1/2 cups of the broth. Top with potatoes, season with salt and pepper, then add chickpeas.
3. combine tomatoes, onion, garlic, curry powder, and remaining broth in bowl. Season with salt and pepper and spread over chickpeas. Top with spinach.
4. Cover pot and bake 55 minutes.
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