Fragrant Chickpea And Spinach Rice Bowl Recipe

About this recipe

Dive into the irresistible flavors of a Fragrant Chickpea and Spinach Rice Bowl, a perfect vegetarian lunch that’s both hearty and nutritious. This dish combines fluffy basmati rice infused with aromatic Indian spices, creamy coconut milk, and a generous helping of protein-rich chickpeas. Fresh spinach adds a vibrant touch and boosts the fiber content, making it a well-rounded option for any midday meal. With a prep time of just 10 minutes and a total cooking time of 35 minutes, this recipe is ideal for busy days when you need a quick yet satisfying meal. Serve it warm with a squeeze of fresh lemon for an extra burst of flavor, and enjoy a dish that’s as wholesome as it is delicious!

Ingredients

• 400G Whole Chickpeas In Water
• 1 Bunch Spinach Fresh 1 Bunch
• 500G Tropical Sun Basmati Rice 500g
• - Biona Capers In Olive Oil
• 250 G Onion Shallots 300g
• 50G Black Garlic Cloves, 50G
• 100 G Trs Ground Cumin Jeera Powder
• - Greenfields Ground Coriander
• 50G Mill & Mortar Organic Ground Turmeric, 50G
• - Mama Sita'S Annatto Powder
• 165 Ml Tropical Sun Coconut Milk Mini
• 400G Greenfield Himalayan Salt Fine 400G
• 1 Lemon - 1 Each

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear, then set aside.
2. 2. Heat olive oil in a large pan and sauté chopped onion until translucent for about 3 minutes.
3. 3. Add minced garlic and cook for another 1 minute until fragrant, stirring continuously.
4. 4. Stir in ground cumin, coriander, turmeric, and chili powder, and toast the spices for 30 seconds.
5. 5. Add the rinsed rice to the pan and stir to coat it with the spices evenly.
6. 6. Pour in water, coconut milk, and salt, and bring the mixture to a gentle boil.
7. 7. Reduce the heat to low, cover the pan, and let the rice cook for 15 minutes until tender.
8. 8. Meanwhile, drain and rinse the canned chickpeas, then sauté them in a separate pan with a pinch of salt for 5 minutes.
9. 9. Add fresh spinach to the chickpeas and cook for 3 minutes until wilted, stirring occasionally.
10. 10. Once the rice is cooked, fluff it with a fork and gently fold in the chickpeas and spinach mixture.
11. 11. Taste and adjust seasoning with additional salt or spices as needed.
12. 12. Serve the fragrant rice bowl warm, garnished with a squeeze of lemon for added brightness.

How to make Fragrant Chickpea And Spinach Rice Bowl

1. Rinse rice and soften onion. Rinse the basmati rice until the water runs clear. Heat olive oil in a large pan and sauté chopped onion for about 3 minutes until translucent, then add minced garlic for 1 minute.
2. Toast spices and rice. Stir in ground cumin, coriander, turmeric and chilli powder and toast for 30 seconds, then add the rinsed rice and stir to coat it evenly in the spices.
3. Simmer the rice. Pour in water, coconut milk and salt and bring to a gentle boil. Reduce the heat to low, cover and cook for 15 minutes until the rice is tender.
4. Cook chickpeas and spinach. Meanwhile sauté the drained, rinsed chickpeas in a separate pan with a pinch of salt for 5 minutes, then add fresh spinach and cook for 3 minutes until wilted.
5. Combine and serve. Fluff the rice with a fork, gently fold in the chickpeas and spinach and adjust the seasoning. Serve warm with a squeeze of lemon.

Frequently asked questions

How long does Fragrant Chickpea and Spinach Rice Bowl take to cook?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The chickpeas and spinach are sautéed in a separate pan while the spiced rice simmers.

Is Fragrant Chickpea and Spinach Rice Bowl vegetarian?

Yes, it is vegetarian. It combines spiced basmati rice cooked in coconut milk with chickpeas, wilted spinach, onion, garlic and a squeeze of lemon.

Why toast the spices before adding the rice?

Toasting cumin, coriander and turmeric in hot oil for about 30 seconds releases their aroma and deepens the flavour. Keep stirring, as ground spices catch quickly and turn bitter.

Can I use frozen spinach in a chickpea rice bowl?

Yes, thaw it and squeeze out as much water as you can before adding it to the chickpeas. Excess water would make the rice soggy and dilute the spices.

How do I reheat leftover chickpea and spinach rice?

Sprinkle over a splash of water, cover and reheat in the microwave or a pan until piping hot all the way through. Keep leftovers in the fridge, eat them within a day and add fresh lemon before serving.