Indian Cumin Fried Rice with Spinach

• 3 tablespoons canola oil
• 1 shallot, sliced
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon cumin seeds
• 4 cups cooked basmati rice
• One 14.5-ounces can chickpeas, drained and rinsed
• 4 cups curly spinach
• Kosher salt
• Pepper
• Lemon wedges, for serving

1. In a large nonstick skillet, heat the oil.
2. Add the shallot and ginger and cook over moderate heat, stirring occasionally, until the shallot is golden, about 3 minutes.
3. Add the cumin, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes.
4. Season with salt and pepper.
5. Serve with lemon wedges.

canola oil, shallot, fresh ginger, cumin seeds, basmati rice, chickpeas, curly spinach, kosher salt, pepper, lemon wedges

Taken from www.foodandwine.com/recipes/indian-cumin-fried-rice-spinach (may not work)