Rice Spinach and Spicy Chickpeas
Elevate your weeknight dinner game with this vibrant and satisfying Rice Spinach and Spicy Chickpeas recipe—a perfect blend of wholesome ingredients and bold, aromatic spices. Fluffy basmati rice serves as a delicate base, while tender spinach and crispy roasted chickpeas are infused with a fragrant medley of cumin, smoked paprika, turmeric, and cayenne for a spicy kick. A drizzle of fresh lemon juice brightens the dish, while cilantro and optional red pepper flakes add a touch of freshness and heat. With a quick 40-minute prep and cook time, this nutrient-packed meal is ideal for busy days, offering a flavorful, plant-based option that works beautifully as a main course or side. Serve this hearty, flavorful dish warm and watch it become a new family favorite!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 4 cups Fresh spinach
- 1 15-ounce can Canned chickpeas
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.25 cup Fresh cilantro
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.
In a medium saucepan, combine 1 cup of rice, 2 cups of water, and 1 teaspoon of salt. Bring to a boil over medium heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 15-20 minutes until fully cooked and all the water is absorbed. Remove from heat and fluff with a fork.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet in batches, stirring occasionally, until wilted. Transfer the cooked spinach to a bowl and set aside.
Drain and rinse the canned chickpeas. Pat them dry with a kitchen towel.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chickpeas and stir to coat them in the oil.
Sprinkle the ground cumin, smoked paprika, cayenne pepper, turmeric, salt, and black pepper over the chickpeas. Stir well to evenly coat the chickpeas with the spices. Cook for 5-7 minutes, allowing the chickpeas to crisp slightly.
Add the cooked spinach back into the skillet with the chickpeas and mix well to combine. Drizzle with the lemon juice and stir.
To serve, divide the cooked rice among four plates. Top each serving with the spinach and spicy chickpeas mixture.
Garnish with freshly chopped cilantro and a sprinkle of red pepper flakes, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3719 mg | 162% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 12.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
