Ingredients
| 2 |
cups rice |
| 1 |
cup quinoa |
| 3 |
cups vegetable broth |
| 3 |
potatoes, diced in 1/2 inch cubes |
| 45 |
oz. chickpeas , rinsed & drained |
| 45 |
oz. tomatoes, diced & drained |
| 1 |
medium onion, diced |
| 9 |
cloves garlic, chopped |
| 3 |
tbsp. curry powder |
| 3 |
cups spinach, roughly chopped |
Directions
- preheat oven to 450. Generously spray inside of Dutch Oven with cooking spray.
- Stir together rice, quinoa, and 2 1/2 cups of the broth. Top with potatoes, season with salt and pepper, then add chickpeas.
- combine tomatoes, onion, garlic, curry powder, and remaining broth in bowl. Season with salt and pepper and spread over chickpeas. Top with spinach.
- Cover pot and bake 55 minutes.
Categories
Main Dish
|
