Chickpea and Spinach Stew with Brown Rice

For the Brown Rice:

1. In a saucepan, bring 2 cups of water to a boil. Add the rinsed brown rice and a pinch of salt.

2. Reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for about 40-45 minutes, or until the water is absorbed and the rice is cooked.

3. Remove from heat and let the rice sit covered for 5-10 minutes. Fluff with a fork before serving.

For the Chickpea and Spinach Stew:

1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they turn translucent.

2. Add minced garlic and sauté for about 30 seconds until fragrant.

3. Stir in cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for a minute to release the flavors.

4. Add diced tomatoes (with their juices) to the pot. Mix well and let the mixture cook for a few minutes until the tomatoes break down.

5. Pour in the vegetable broth or water. Add salt and pepper to taste. Bring the stew to a simmer.

6. Add the drained and rinsed chickpeas to the stew. Let it simmer for about 10-15 minutes to allow the flavors to meld.

7. Stir in the chopped spinach and cook until the spinach wilts.

Serve:

1. Serve the chickpea and spinach stew over a bed of cooked brown rice.