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.
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
- 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.
- 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.
- Add the uncooked brown rice to the pot and sauté for 2 minutes to lightly toast the rice.
- Dice the artichoke hearts and shred the spinach and add them both to the saucepan along with the stock, vinegar, chickpeas and canned tomatoes.
- 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.
- Remove from the heat, season with salt and pepper and stir through the lemon juice. Garnish with chopped parsley and serve.