Step 1

Prepare the marinated garbanzo beans. Add all of the ingredients for the marinated garbanzo beans to a large bowl. Toss ingredients together until the garbanzo beans are covered in spices. Place the garbanzo beans into the microwave for 1 minute on high and then let them sit for 15 minutes.

Step 2

When the garbanzo beans are ready, heat a large Dutch oven over medium/high heat. Add 2 tablespoons ghee.

Step 3

When the ghee is melted and fragrant add the onion to the dutch oven and sauté for 2-3 minutes. Add the garlic, toss, and sauté for an additional 1 minutes.

Step 4

Add the basmati rice, turmeric, curry powder, salt, coriander, and ginger to the dutch oven. Toss the ingredients together and toast the rice for 4-5 minutes.

Step 5

Next, add the cauliflower and garbanzo beans (+ the marinade) to the Dutch oven and toss so that all the ingredients are coated in ghee and spices.

Step 6

Add the broth to the Dutch oven. Be sure all of the ingredients are submerged in broth.

Step 7

Bring the broth to a boil and then turn the heat to medium/low and cover the Dutch oven.

Step 8

Let the Dutch oven simmer over medium/low heat for 15-20 minutes.

Step 9

All of the liquid should absorb after 15-20 minutes.

Step 10

Add the spinach to the pot, toss with the rice, and cover the dutch oven for 2 minutes until the spinach has wilted.

Step 11

Remove the dutch oven from the heat and top with parsley, mint, feta, and pine nuts.

Step 12

Enjoy on its own or serve with naan bread.