Potato & Chickpea Curry With Rice (Dutch Oven)

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Nutrition per serving    (USDA % daily values)
CAL
685
FAT
10%
CHOL
0%
SOD
72%

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Ingredients for 8 servings

3 cups low sodium vegetable broth, divided

3 cups jasmine rice

3 (14 1/2 ounce) cans diced tomatoes , drained

9 garlic cloves , chopped (3 Tbsp)

3 large russet potatoes , cut into 1/2 inch cubes (6 cups)

3 cups baby spinach leaves, roughly chopped (tightly packed)

3 (15 ounce) cans chickpeas , rinsed and drained

1 medium onion , diced (1 cup)

3 tablespoons curry powder

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