easy one-pot Chickpea and Spinach Rice Pilaf

Name: Easy One-Pot Chickpea and Spinach Rice Pilaf
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 tablespoon sunflower oil; 1 red onion (peeled and finely chopped); 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon garam masala; ¼ teaspoon dried chilli flakes; 1¼ cups cooked basmati rice; 2½ cups hot vegetable broth; 1 14-ounce can chickpeas, drained and rinsed; 1 cup spinach; Juice of 1 lemon; ¼ cup cilantro (finely chopped); ⅛ teaspoon salt

I had this simple and easy one-pot chickpea and spinach rice pilaf recipe for a while. It is from VegNews, and I am so happy that I finally made it and with how it came out. This is a great dish for a warming lunch, or to serve it cold as a scrumptious side dish.

This easy one-pot chickpea and spinach rice pilaf is a great recipe to have handy when you need something tasty and easy to make. The spiced rice dish is perfect to bring any potluck, weeknight meals, or picky eaters. Pair it up with grilled flatbreads and a vegan yogurt sauce for an extra dose of plant-based goodness.

easy one-pot Chickpea and Spinach Rice Pilaf

This dish can be made with any rice or grain you like. I have tried it with many different kinds of rice, quinoa, millet, and kasha, and they were all tasty. For a salad dish, add some apple cider vinegar and lemon juice.

In a large saucepan over medium heat, warm oil. Add onion and cook for 2 minutes until softened, but not browned. Add turmeric, cumin, garam masala, and chilli flakes, stir and cook for 1 minute.

Pour in rice and vegetable broth, reduce heat to medium, and simmer for 8 minutes, stirring frequently to avoid rice sticking. Add chickpeas and spinach and cook for 2 more minutes.

Remove from heat and stir in lemon juice and coriander. Season with salt and serve.

Easy One-Pot Chickpea and Spinach Rice Pilaf

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 servings

Ingredients

1 tablespoon sunflower oil
1 red onion peeled and finely chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
¼ teaspoon dried chilli flakes
1¼ cups cooked basmati rice
2½ cups hot vegetable broth
1 14-ounce can chickpeas, drained and rinsed
1 cup spinach
Juice of 1 lemon
¼ cup cilantro finely chopped
⅛ teaspoon salt

Instructions

In a large saucepan over medium heat, warm oil. Add onion and cook for 2 minutes until softened, but not browned. Add turmeric, cumin, garam masala, and chilli flakes, stir and cook for 1 minute.
Pour in rice and vegetable broth, reduce heat to medium, and simmer for 8 minutes, stirring frequently to avoid rice sticking. Add chickpeas and spinach and cook for 2 more minutes.
Remove from heat and stir in lemon juice and coriander. Season with salt and serve.