Chickpea and Spinach Rice

Chickpea and Spinach Rice is a vibrant Moroccan-inspired dish that combines the earthy flavors of chickpeas with the freshness of spinach, all enveloped in fragrant rice. This vegan meal is not only delicious but also packed with nutrients, making it a wholesome choice for any meal.

Ingredients

• Basmati rice - 150 grams
• Canned chickpeas - 240 grams (drained and rinsed)
• Fresh spinach - 100 grams (washed and chopped)
• Onion - 1 medium (finely chopped)
• Garlic - 2 cloves (minced)
• Vegetable broth - 400 ml
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh lemon juice - 1 tablespoon
• Fresh cilantro - for garnish (optional)

Steps

1. Heat the olive oil in a medium pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Stir and cook for another 1-2 minutes until fragrant.
3. Add the basmati rice to the pot and stir to coat the rice with the spices and oil. Toast the rice for about 2 minutes.
4. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes.
5. After 15 minutes, remove the lid and gently fold in the chickpeas and chopped spinach. Cover again and cook for an additional 5 minutes, or until the spinach is wilted and the rice is tender.
6. Remove from heat, stir in the lemon juice, and let it sit covered for a couple of minutes.
7. Fluff the rice with a fork, garnish with fresh cilantro if desired, and serve warm.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from chickpeas, supporting muscle health.
• High in dietary fiber, promoting digestive health and satiety.

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