Potato & Chickpea Curry With Rice (Dutch Oven) - cooking recipe

Ingredients

3 cups jasmine rice
3 cups low sodium vegetable broth, divided
3 large russet potatoes, cut into 1/2 inch cubes (6 cups)
3 (15 ounce) cans chickpeas, rinsed and drained
3 (14 1/2 ounce) cans diced tomatoes, drained
1 medium onion, diced (1 cup)
9 garlic cloves, chopped (3 Tbsp)
3 tablespoons curry powder
3 cups baby spinach leaves, roughly chopped (tightly packed)

Preparation

Preheat oven to 450 degrees F. Generously spray inside of 5 1/2 or 6-quart Dutch oven with cooking spray.
Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas.
Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl. Season with salt and pepper. Spread tomato mixture over chickpeas, then top with spinach.
Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.