Name: Spinach and chickpeas pilaf
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 300g (brown) Basmati rice; 1 Tbsp of olive oil; 1 small onion; 2 cloves of garlic, minced; 1 tsp ground cumin; 2 tsp ground coriander seed; 1 can chickpeas (400g); 350 ml vegetable stock; 100g baby spinach; 50g raisins

Spinach and chickpeas pilaf

9 Feb 2019

by Dinna

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Background

This Spinach and chickpeas pilaf can be served as a side dish in an Indian or Middle-Eastern menu, or as a main vegan meal. It’s easy to make, little bit spiced and yummy. It‘s nice cold too - so ideal for picnics, parties or your lunch box.

Ingredients

300g (brown) Basmati rice
1 Tbsp of olive oil
1 small onion
2 cloves of garlic, minced
1 tsp ground cumin
2 tsp ground coriander seed
1 can chickpeas (400g)
350 ml vegetable stock
100g baby spinach
50g raisins

Instructions

Thinly slice the onion.
Heat the oil in a large saucepan and gently sauté the onion for 5 minutes. Add the garlic, spices, a little salt and stir for 1-2 minutes.
Add the rice, stir for a minute, then pour over the hot vegetable stock.
Bring to the boil, cover and cook for 25-30 minutes at low temperature. Remove the lid. If the stock has absorbed completely, mix in the raisins and spinach - if not, cook for a few more minutes until it has, then add the raisins and spinach.
Steam for 2- 3 minutes under cover – when the spinach has wilted, season with salt and pepper.
Serve warm or at room temperature.

https://cooktogether.com/recipe-items/spinach-and-chickpeas-pilaf/

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