Caribbean Spinach Rice with Hearty Chickpea Curry
I know what you must be saying, ” oh another curry post” but not all curries are created equal. I had this recipe for my book but I may still include it anyways but it is always good to release 1 or two recipes so that people can know what you are really about. My chickpea curry is a slow cooked curry which the sauce eventually soaks into the chickpeas infusing it with great flavour. The flavour notes are different from the Indian curries and the taste is out of this world and the good news is that no matter where you are in the world you can do this recipe as it does not call for so called “exotic” ingredients.
My mom always use to give me spinach rice as a healing food when I was sick as a child. I would usually have this with steamed fish and when I ate this spinach rice I would always start to feel better. Spinach and rice are so great together and even this would please picky eaters. I used Basmati rice for my spinach rice but usually in the Caribbean they use a shorter grain rice. When you ask most people in Barbados what their favourite rice is spinach rice would either be 1st or second after green peas and rice. Sometimes if you cannot get spinach you can you bok choy and this is great too.
I know many people may read this blog and look at the pretty pictures but sometimes never want to make my dishes as they look like a lot of work but this one is not. Do make this dish when you get a chance as it is easy and flavourful and to me this dish is very Caribbean and you would really enjoy it it is very light so you won’t feel overly stuffed when you are eating it. So lets cut the long talk and get on to the recipe 🙂
I made a lovely rustic wheat loaf today that I tested twice and I can tell it is a no fail sandwich loaf recipe. I will post that on Thursday or Friday so look out for that so you can try it this weekend. I am so proud of this loaf recipe and I do not think I was ever proud of a recipe like that because cooking came so naturally but this one is a keeper and I worked a little to get the texture just right. So check back on Thursday or early Friday morning for the recipe.