• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 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. 
• Once boiling, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is 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 towel.  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 liquid has absorbed and 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 opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. 

To the pilaf, add shrimp and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.**