brown rice, rinsed
In a pot, bring water and brown rice to a boil over medium-high heat. Turn down to simmer until cooked (~30m).
Turn off heat and fluff with a fork. Let it sit for a few minutes before serving.
In a bowl, gather all ingredients.
onion, finely diced
canned chickpeas, drained
cherry tomatoes, halved
In a pot over medium heat, melt coconut oil. Add onion to cook until soft and translucent.
Add to cook garlic and cherry tomatoes for 2m.
Add to cook spice mix until fragrant.
Add to bring canned chickpeas, coconut milk, and vegetable stock to a boil. Then, reduce heat to simmer for 10m.
Stir in spinach for 1m.
Serve this meal family style. In two rice bowls, serve a portion of rice each.
In a serving bowl, pour chickpea curry in. Serve.