POTATO & CHICKPEA CURRY WITH RICE

POTATO & CHICKPEA CURRY WITH RICE image

Yield 8 people

Number Of Ingredients 9

3 cups jasmine rice
3 cups low-sodium vegetable broth, divided
3 large russet potatoes, cut into ½-inch cubes (6 cups)
3 15-oz. cans chickpeas, rinsed and drained
3 14.5-oz. cans diced tomatoes, drained
1 medium onion, diced (1 cup)
9 cloves garlic, chopped (3 Tbs.)
3 Tbs. curry powder
3 cups tightly packed baby spinach leaves, roughly chopped (4 oz.)

Steps:

1. Preheat oven to 450°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. Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.