Potato & Chickpea Curry With Rice II

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 cans chickpeas -- rinsed and drained (15 ounce cans)
3 cans diced tomatoes -- drained (14 1/2 ounce cans)
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)

Instructions

Generously spray inside of 5 1/2 or 6-quart Dutch oven with cooking spray.
Preheat the Dutch oven to appx 450 degrees.
Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl. Season with salt and pepper.
Stir together rice and 2 1/4 cups broth in the DO. Top with potatoes, season with salt and pepper, then add chickpeas.
Spread tomato mixture over chickpeas, then top with spinach.
Cover pot, and bake for 45 minutes to 1 hour, or about 3 minutes after aroma wafts from oven.

Notes

NOTES : one reviewer said this recipe was too dry, added 1 cup broth & cooked another 30 minutes. Another reviewer suggested using garam masala and chili powder to punch it up a bit.

This is a 12" DO recipe and it calls for a hot (450) oven, so use about 25 coals on top and 8-10 on the bottom. Preheat the DO for best results, be careful adding the ingredients to the hot DO.