Step 1

Add the onion, garlic, ginger and salt to a soup pot with 1 tbsp oil, vegetable broth or water for cooking. Saute for 5-6 minutes until softened and fragrant.

Step 2

Add all of the spices and cook for 2-3 minutes, stirring constantly.

Step 3

Add the diced tomatoes, chickpeas, coconut milk, broth and rice.

Step 4

Simmer uncovered over medium heat for 15-20 minutes, or until the rice is tender.

Step 5

Stir in the spinach and a squeeze of lime juice, turn off the heat and let sit for 4-5 more minutes until the spinach has wilted and mixed into the stew.

Step 6

Season with salt and pepper, if needed, and serve right away topped with finely chopped fresh cilantro and more lime.