Tuscan Chickpea And Spinach Rice Bowl Recipe

About this recipe

Experience the flavors of Tuscany with this hearty Chickpea and Spinach Rice Bowl, perfect for a protein-packed vegetarian lunch. The chickpeas are spiced with turmeric and garlic for a warm, savory touch, while spinach adds freshness and iron-rich nutrients. Coconut milk ties the dish together with its creamy texture, complemented by a sprinkle of Italian seasoning and fresh parsley. This comforting rice bowl is not only easy to prepare but also deliciously wholesome, making it ideal for a busy day or post-workout refuel. With bold flavors and balanced macros, it’s a dish that satisfies both your taste buds and nutritional goals.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 200 g Spinach (Palak)
• - Garlic Powder
• 20 g Turmeric Powder
• - Italian Seasoning
• 200 ml Anveshan Olive Oil Cooking Spray
• - Red Onion Powder 50gm
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• 250 ml Real Thai Unsweetened Coconut Milk
• - Parsley
• 250 ml Keya Lemon Juice

Instructions

1. 1. Rinse the rice thoroughly and cook it in boiling water until tender, about 15 minutes, then drain and set aside.
2. 2. Rinse and drain the canned chickpeas, then season them with garlic powder, turmeric, and half of the Italian seasoning.
3. 3. Heat a pan and spray it lightly with Anveshan Olive Oil Cooking Spray, then sauté the chickpeas for 5 minutes until slightly crispy.
4. 4. Remove the chickpeas from the pan and set them aside. Spray the pan again with olive oil spray.
5. 5. Finely chop the red onion and sauté it in the pan until soft and translucent, about 3 minutes.
6. 6. Add the fresh spinach to the pan and cook for 2-3 minutes until wilted, stirring occasionally.
7. 7. Add the remaining Italian seasoning, salt, and black pepper to the spinach mixture, and stir well to combine.
8. 8. Pour the coconut milk into the pan and stir to create a creamy sauce, cooking for another 2 minutes.
9. 9. Add the cooked rice into the pan and gently mix with the spinach and coconut milk mixture.
10. 10. Plate the rice and spinach mixture, topping each serving with the seasoned chickpeas evenly.
11. 11. Sprinkle freshly chopped parsley over the dish for garnish, then drizzle with lemon juice for a zesty finish.