Ingredients

• 1 1/4 cups basmati rice
• 1 medium red onion (1/2 roughly chopped, 1/2 thinly sliced)
• 1 2-inch piece ginger, peeled and roughly chopped
• 1 plum tomato, chopped
• 1 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• Kosher salt
• 2 tablespoons vegetable oil
• 1 pound mixed mushrooms, sliced
• 8 ounces baby spinach (about 8 cups)
• 1 15-ounce can chickpeas, drained and rinsed
• 1/2 cup light coconut milk
• Chopped fresh cilantro, for topping

Instructions

1. Cook the rice as the label directs. Meanwhile, combine the chopped onion, ginger, tomato, cumin, coriander, 1/2 teaspoon salt and 1/4 cup water in a blender or food processor and puree until smooth. Heat 1 tablespoon vegetable oil in a wide saucepan over medium-high heat. Add the sliced onion and cook, stirring, until golden, about 5 minutes. Add the mushrooms and cook, stirring occasionally, 3 more minutes. Add 1/2 teaspoon salt. Transfer the vegetables to a plate. Heat the remaining 1 tablespoon vegetable oil in the same pan; add the tomato mixture and cook, stirring, until very thick, about 6 minutes. Return the mushroom mixture to the pan. Add 1 1/2 cups water, bring to a simmer and cook until the mushrooms are soft, about 4 minutes. Stir in the spinach and chickpeas and cook 2 more minutes. Stir in the coconut milk, season with salt and top with cilantro. Serve with the rice.
2. Photograph by Antonis Achilleos