Spinach and Chickpea Curry

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

1 cup short grain brown rice (200 g), rinsed

2 cups water (500 mL)

3 tablespoons vegetable oil (45 mL)

1 onion, chopped

1 red bell pepper, diced

2 cloves garlic, minced

1 teaspoon smoked paprika (5 mL)

2 teaspoons ground cumin (10 mL)

3 tablespoons tomato paste (45 ml)

¼ teaspoon crushed red pepper (1.25 mL)

1 teaspoon maple syrup (5 mL)

1 teaspoon salt (5 mL)

Black pepper to taste

1 can (19 oz./ 540 mL) chickpeas, rinsed and drained

4 cups baby spinach (100 g)

Directions at thebuddhistchef.com

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