One pot vegan Spanish chickpeas and spinach

This quick and easy meal makes a great healthy weeknight dinner and by cooking everything together in one pot you save on dishes too! This is a less traditional take on Spanish chickpeas and spinach with the addition of brown rice, which makes it a more hearty and filling dish. We like to serve ours with crisped up tortillas or some crusty bread on the side.

One pot vegan Spanish chickpeas and rice

Print Recipe

Servings

4 servings

Servings 4 servings

One pot vegan Spanish chickpeas and rice Print Recipe Servings 4 servings Servings 4 servings

Ingredients

• 1 cup uncooked brown rice
• 1 can chickpeas
• 1 can crushed tomatoes
• 1 cup spinach
• 1/2 cup cooked artichoke hearts
• 2-3 cloves garlic
• 1 onion
• 1+1/2 cup vegetable stock
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp sherry vinegar (or rice wine vinegar)
• 1 tbsp olive oil
• fresh parsley
• salt and pepper to taste
• 1 tbsp lemon juice

Servings: servings

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Stir in the cumin, paprika and oregano and cook for 2 minutes until fragrant.
2. Dice the onion and crush the garlic and add both to the saucepan, cook for 4-5 minutes until the onion is translucent and well coated in the herbs and spices.
3. Add the uncooked brown rice to the pot and sauté for 2 minutes to lightly toast the rice.
4. Dice the artichoke hearts and shred the spinach and add them both to the saucepan along with the stock, vinegar, chickpeas and canned tomatoes.
5. Bring the mixture to a boil and then turn the heat down and leave the mixture to simmer with the lid on for 25 minutes.
6. Remove from the heat, season with salt and pepper and stir through the lemon juice. Garnish with chopped parsley and serve.

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