Spinach and Chickpea Rice Pilaf
Ingredients
-
1
fresh lemon
lemon
-
½
lb.
frozen chopped spinach
-
2
cloves
garlic
-
1
medium
yellow onion
-
2
Tbsp
olive oil
-
1
cup
long grain white rice (uncooked)
-
1
tsp
smoked paprika
-
½
tsp
dried oregano
-
¼
tsp
ground cumin
-
1
15 oz. can
chickpeas
-
1¾
cups
vegetable broth
-
1
oz.
feta, crumbled
-
1
pinch
crushed red pepper (optional)
Instructions
- Zest the lemon and squeeze the juice into a bowl.
- Thaw the spinach in the microwave and squeeze out excess liquid.
- Mince the garlic and dice the onion.
- Sauté the onion and garlic in olive oil until soft.
- Add smoked paprika, oregano, cumin, and rice to the skillet, cooking for 2 minutes.
- Drain the chickpeas and add them along with the spinach, lemon juice, and vegetable broth.
- Stir to combine, cover, and bring to a boil, then reduce heat to low and simmer for 15 minutes.
- After 15 minutes, turn off the heat and let sit for 5 minutes without lifting the lid.
- Fluff the rice with a fork and top with lemon zest and crumbled feta before serving.
Nutrition Facts (estimated)
Servings
4
Calories
268
Total fat
8.2g
Total carbohydrates
41.4g
Total protein
8.5g
Sodium
554.5mg
Cholesterol
0mg
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