1 tablespoon extra-virgin olive oil
2 small yellow onions, chopped
2 to 4 cloves garlic, minced
1 (2-inch) piece ginger, peeled and finely chopped
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 1/2 tablespoons garam masala
2 teaspoons turmeric
1 teaspoon chili powder
1/4 teaspoon ground cinnamon
Sea or himalayan salt to taste
Freshly ground black pepper to taste
3 large carrots, peeled and chopped
3 turnips (not rutabaga), peeled and chopped
1 large red bell pepper, seeded and chopped
3 plum tomatoes, chopped
1 1/2 tablespoons tomato paste
2 1/2 cups water
1 cup brown basmati rice
1 can lite organic coconut milk
2 cups cooked chickpeas
8 cups loosely packed baby spinach
1/2 cup loosely packed cilantro, chopped (optional)

Heat the oil in a large saucepan. Add the onions and cook for about 5 minutes, until softened. Add the garlic and ginger, and continue to cook until fragrant and cooked through, about 2 minutes. Add the remaining spices and stir to mix. Let cook about 1 minute until fragrant.

Add the remaining vegetables. Mix well, and cook, stirring often for about 5 minutes, just until they begin to soften. If the mixture becomes to dry, add a splash of water. Mix in the tomato paste, water and rice. Bring to a boil. Reduce to a simmer, cover, and let cook about 45 minutes, until rice is tender. Remove the lid and add the remaining ingredients. Cook for an additional 10 minutes, adding water if necessary, until warmed through.