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Easy One-Pot Chickpea and Spinach Rice Pilaf
Prep Time
10 mins
Cook Time
20 mins
Course: Side Dish
Cuisine: Indian
Servings: 4 servings
  • 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
  • cups cooked basmati rice
  • cups hot vegetable broth
  • 1 14-ounce can chickpeas, drained and rinsed
  • 1 cup spinach
  • Juice of 1 lemon
  • ¼ cup cilantro finely chopped
  • teaspoon salt
  1. 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.
  2. 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.
  3. Remove from heat and stir in lemon juice and coriander. Season with salt and serve.