One-Pot Chickpea and Spinach Rice
A stovetop chickpea rice dinner with fresh spinach, lemon and a lightly spiced tomato base. Long-grain white rice cooks under a lid before the spinach is folded in.
Equipment
- 1 Wide 3-litre saucepan with tight lid, colander, wooden spoon and measuring jug
Ingredients
- 200 g long-grain white rice rinsed and thoroughly drained
- 240 g canned chickpeas drained and rinsed
- 150 g fresh baby spinach washed and drained
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 1/2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 450 ml vegetable broth low-sodium; hot
- 1 tablespoon lemon juice
- 1/4 teaspoon fine salt adjust for broth
- 1/8 teaspoon black pepper
Instructions
- Rinse the rice and let it drain well. Heat olive oil in a wide saucepan over medium heat. Cook the onion for 5–6 minutes until softened. Add garlic, cumin, paprika and tomato paste; stir for 1 minute without scorching.
- Add the rice and drained chickpeas. Pour in the hot broth, add salt and pepper, and stir once to distribute. Bring to a gentle boil, cover tightly and reduce heat to low. Simmer for about 15–18 minutes, following the rice package's timing as a guide.
- Check a few grains near the end. If the rice is hard and the pan is dry, add 2 tablespoons hot water, cover and cook a few minutes longer. When the grains are tender and liquid is mostly absorbed, scatter spinach over the rice, cover and remove from heat. Rest 10 minutes.
- Fold the wilted spinach gently through the rice and stir in lemon juice. If a few leaves need more wilting, cover briefly again. Taste and adjust seasoning, then serve hot. Cool leftovers promptly in shallow containers, not in a deep pot left on the counter.
Notes
Choose vegetarian broth if required and check labels for allergens. Original editorial guidance, not represented as kitchen-tested. AI-generated illustrations show the intended stages, not a cooking test.