Indian Rice and Chickpeas with Quick Steamed Greens

Ingredients

• 2/3 cup brown basmati rice, rinsed and drained
• 3/4 cup mild or medium Madras curry sauce, divided
• 1 medium red onion, halved and thinly sliced (1 ½ cups)
• 1 1/2 cups cooked chickpeas, or one 15-oz. can chickpeas, rinsed and drained
• 1 5-oz. pkg. baby spinach/kale blend (5 cups)

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