Chickpea, Spinach and Brown Rice Medley
This Chickpea, Spinach, and Brown Rice Pot is a great little dish that is so easy to prepare. Delicious served with some yoghurt, a big dollop of hummus and some fresh whole wheat pita bread or Lebanese bread if you can get it. Great as is, or if you and the kids are adventurous then add some extra spiced to vamp it up.
Servings: 4 serves
- 2 tbsp avocado oil
- 4 cloves of garlic minced
- 2 onions coarsely chopped
- 1 tsp ground cumin
- 1 tsp seven spices seasoning see notes for a cheat if you don't have any
- 14 oz canned chickpeas drained and rinsed
- 1 cup cooked brown rice cooked according to packet instructions
- 80 g baby spinach leaves
- ½ tsp pepper
- ½ tsp salt
- optional extras for serving: fresh chopped tomatoes, hummus, thick yogurt, Lebanese or pita bread.
Heat the oil in a medium pan, add the onions and garlic and cook over a medium-low heat for about 7 minutes, stirring occasionally until lightly coloured. You want the onions to be almost caramel in colour, but not burnt.
Once the onions have cooked, add in the cumin and the seven spice seasoning. Stir to combine, making sure to coat the onion mixture.
Add the chickpeas and cooked rice to the onion mixture and heat through.
Add in the baby spinach and cook until just wilted.
Taste and season with salt and pepper. I usually go with about ½ tsp of each.
Serve immediately with some yoghurt, a dollop of hummus and some fresh whole wheat pita bread
Seven spice seasoning is a common spice mix in middle-eastern cooking and can usually be found in a well-stocked middle eastern supermarket.
If you don't have any you can get away with pumpkin spice seasoning and a little bit of extra cumin (may sound weird but it works).
Calories: 237kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 586mg | Potassium: 398mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1899IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 3mg