Chickpea Curry Rice Bowl

Ingredients

• 2 cans (15 oz each) drained Canned chickpeas
• 2 blocks or 2 tbsp Japanese curry roux or curry powder
• 1 cup Chopped spinach
• 1 minced Shallot
• 1 cup dry White rice
• 2 cups Chicken stock or water
• 1 tbsp Soy sauce(optional)
• 1 tbsp Vegetable oil

Instructions

1. 1

   Cook rice according to package directions.

2. 2

   Heat oil in a saucepan and sauté minced shallot 2 minutes.

3. 3

   Add chickpeas and stock; bring to a simmer.

4. 4

   Stir in curry roux until dissolved and simmer 10 minutes until thickened.

5. 5

   Fold in chopped spinach and cook 2 minutes; season with soy sauce.

6. 6

   Serve curry over rice in bowls.