Submitted by: Regina Galbick
Prep Time: 20 Minutes
Cook Time: 1 Hour
Tart rhubarb combined with earthy Indian spices and sweet plump golden raisins is a flavor trilogy that just makes sense when you think about it. Each component cuts the others’ intensity while adding a little bit of its own so that all three come together in one deliciously coherent whole.
Heat 1 tablespoon coconut oil in a medium skillet over medium-low heat. Add the mustard seeds and cumin seeds to the skillet, cover, and cook for about 2 minutes or until the mustard seeds start popping. Cook 1-2 minutes after that, or until they stop popping, shaking the skillet frequently so that they don't burn. They should smell nice and toasty like mustard seed popcorn!
Remove from the heat, stir in the ginger and garlic, and season with salt and pepper. Pour into a bowl and set aside.
Heat the remaining 1 tablespoon coconut oil in that same pan over medium heat. Add the onion and raisins and saute for 10 minutes or until the onion begins to brown.
Add the chickpeas and 3 cups broth. Bring to a boil and then lower heat to medium low and simmer for 25 minutes, covering for the last 15 minutes so that the chickpeas cook thoroughly.
Stir in the rhubarb and the remaining 1/2 cup broth. Cook for 6 minutes. Add the spinach, cover, and cook for a few more minutes. Stir the mixture to incorporate the rhubarb and the spinach.
Stir in the spice mixture. Season to taste with salt and pepper. Garnish with cilantro and enjoy!