One-Pot Chickpea and Spinach Rice
In short: Rice and chickpeas simmered together in one pot with cumin, paprika and turmeric, then topped with spinach and lemon for a filling vegan dinner. It takes about 40 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 450 kcal
This is an easy pot of rice where the chickpeas cook alongside the grains and the spices color everything gold. The onion, garlic and tomato paste make a quick base, and the spinach wilts into the hot rice at the end, so there is no extra pan. The result is filling, cheap and good both hot and cold. Keep the leftovers for lunch.
Instructions
- Heat the oil in a large pot with a tight-fitting lid over medium heat. Cook the onion for 6 minutes until soft and golden.
- Stir in the garlic, tomato paste, cumin, paprika and turmeric and cook for 1 minute until fragrant.
- Add the rinsed rice and stir for 1 minute so every grain is coated with the spiced oil.
- Add the chickpeas, hot stock and salt and stir once. Bring to a boil, then lower the heat as far as it will go, cover tightly and cook for 12 minutes without lifting the lid.
- Turn off the heat, lay the spinach on top of the rice, put the lid back on and leave for 5 minutes. The steam will wilt the spinach and finish the rice.
- Add the lemon zest and juice and the herbs and fluff everything with a fork. Taste for salt and serve.
Tips
- Use basmati rice for a lighter, more separate texture, and cook it the same way. Brown rice needs more stock and about 35 minutes.
- Stir in a handful of frozen peas or chopped dried apricots with the stock for sweetness and color.
Questions and answers
Why is my rice mushy or hard?
The most common cause is lifting the lid or an incorrect water ratio. Measure the stock, keep the heat low and leave the lid on for the full time.
Can I make this ahead for lunches?
Yes. It keeps in the fridge for 4 days and reheats well with a splash of water. Cool it quickly after cooking and refrigerate within an hour.
Can I use dried chickpeas?
Yes, but cook them separately until tender first. Use about 250 g (1 1/2 cups) cooked chickpeas to replace one can.
How long does it take to make One-Pot Chickpea and Spinach Rice?
About 40 min in total: 10 min of preparation and 30 min of cooking.
How many calories are in One-Pot Chickpea and Spinach Rice?
About 450 kcal per serving, with 13 g of protein, 76 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 76 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
