(How to Make It)Ingredients1 tablespoon olive oil1 large onion, diced4 cloves garlic, minced1 teaspoon ground ginger1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon ground cinnamon1/4 teaspoon ground cardamom1/4 teaspoon ground cloves1/2 teaspoon ground black pepper1 (15-ounce) can chickpeas, drained and rinsed1 (14.5-ounce) can diced tomatoes, undrained1 (6-ounce) can tomato paste1 cup water1 tablespoon honey1 tablespoon apple cider vinegar1 teaspoon salt1/4 teaspoon cayenne pepper1 (10-ounce) package frozen chopped spinach, thawed and drained1 cup uncooked long-grain rice1 cup water1/2 cup raisins1/2 cup slivered almonds, toastedDirectionsStep 1Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook until the onion is tender, about 5 minutes. Stir in the ginger, cumin, coriander, cinnamon, cardamom, cloves,
Peel all vegetables , cut into small cubes. peel and mash the garlic.
Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.
Add the ginger, turmeric, pepper and salt and mix well.
Add the water , stir and cook over very low flame for 30-40 minutes.
Serve hot.
Ingredients
Directions
Peel all vegetables , cut into small cubes. peel and mash the garlic.
Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.
Add the ginger, turmeric, pepper and salt and mix well.
Add the water , stir and cook over very low flame for 30-40 minutes.
Serve hot.
