Potato and Chickpea Curry with Rice (Dutch Oven)

Name: Potato and Chickpea Curry with Rice (Dutch Oven)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 cup jasmine rice; 3 cup low sodium vegetable broth; 3 large russet potatoes; 3 can chickpeas (15 ounce); 3 can diced tomatoes (14 1/2 ounce); 1 medium onion; 9 garlic cloves; 3 tbsp curry powder; 3 cup baby spinach leaves

Oven-baked chickpeas, jasmine rice and russet potatoes, warmed with curry powder, a South Asian curry. It's finished with spinach.

1 hr 30 min · Serves 8 · Medium

Ingredients

709.76 mljasmine rice
709.76 mllow sodium vegetable broth, divided
3 large russet potatoes, cut into 1/2 inch cubes (6 cups)
3 canchickpeas (15 ounce), rinsed and drained
3 candiced tomatoes (14 1/2 ounce), drained
1 medium onion, diced (1 cup)
9 garlic cloves, chopped (3 Tbsp)
3 tbspcurry powder
709.76 mlbaby spinach leaves, roughly chopped (tightly packed)

Method

Start cooking mode

Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
Preheat oven to 450 degrees F. Generously spray inside of 5 1/2 or 6-quart Dutch oven with cooking spray.
2
Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas.
3
Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl. Season with salt and pepper. Spread tomato mixture over chickpeas, then top with spinach.
4
Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.