Preheat oven to 445 degrees.

Add contents of brown rice pouches to medium-large sauce pan, cover and cook over medium low heat, stirring frequently for 8-12 minutes, then set aside.

Add olive oil and ground ginger to large sauce pan over medium heat. Stir oil and ginger together, then add minced garlic and chopped onions. Cook over medium heat for 5-6 minutes or until onions have softened and are translucent.

While the onions are cooking, place spinach in a medium sauce pan with water, bring to a boil and cook 4-6 minutes or until spinach is tender. Remove from heat and allow to cool 5 minutes or so, then transfer to refrigerator on hot pad for another 5-7 minutes. This is to make sure the spinach and water have cooled enough to be transferred to a food processor. Once it’s cooled, add it to the bowl of a food processor, including water, and pulse several times to better chop the spinach, careful not to puree.

Once onions have softened and are translucent, add garham masala, cumin, coriander powder, chili powder, smoked paprika, turmeric and black pepper. Stir and cook for about 3-4 minutes. Then add the diced tomatoes, stir to combine, and cook for another five minutes or until the tomato begin to break down. Use back of fork to mash larger tomatoes pieces. Stir almond milk into the skillet, then add the cooked and blended spinach along with the water.

Finally, add the rinsed, drained and slightly mashed garbanzo beans, then stir to combine all ingredients. Taste to see if more salt or seasonings are desired.

Just before you’re ready to serve, remove Naan bread from bag, add to baking sheet and heat in the oven for 1 1/2-2 minutes or until hot.

Serve Spinach Marsala hot over organic brown rice with Naan bread.