• Before starting, wash and dry all produce.
• To a medium pot, add 1 cup (2 cups) water, half the stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear. 
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is almost tender and water is absorbed. Remove from heat. Set aside, still covered. (NOTE: Rice will finish cooking and become fully tender in step 5.)

• While rice cooks, peel, then cut onion into 1/4-inch pieces.
• Roughly chop cilantro.
• Cut tomatoes into 1/4-inch pieces, then season with salt and pepper.
• Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
• Using a strainer, drain and rinse chickpeas.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

• Heat a large pot over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 4-6 min, stirring often, until softened and golden. 
• Add 1 tbsp (2 tbsp) butter, chickpeas, Indian Spice Mix, ginger-garlic puree and half the tomatoes. Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
• While chickpeas cook, fluff rice with a fork. 

• To the chickpea mixture, add coconut milk and remaining stock powder. Bring to a boil over high.
• Once boiling, reduce heat to medium-low. Add rice, shrimp and spinach. Season with salt and pepper. Stir to combine. 
• Cover and cook for 3-4 min, until rice is tender and shrimp are firm and opaque.

• Divide pilaf between bowls.
• Drizzle yogurt sauce over top.
• Sprinkle remaining tomatoes and cilantro over top.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Add shrimp to the pot with rice and spinach. Season with salt and pepper. Stir to combine. Cover and cook for 3-4 min, until rice is tender and shrimp are firm and opaque. **