Spinach and chickpea curry | Creamy Indian one-pot dish

Finely chop the onion, and grate the garlic and fresh ginger. Drain and rinse the chickpeas. Wash and drain the spinach.

Cook the basmati rice in double the amount of lightly salted water, then cover and steam for about 12-15 minutes until tender.

Heat the ghee (or oil) in a large frying pan or pot. Add the finely chopped onion and sauté over medium heat for 4-5 minutes until translucent.