PERSIAN CHICKPEA AND SPINACH RICE This light and fragrant dish is a great light lunch served with a fattoush salad or as a side dish with cold cuts or perhaps roast harissa chicken. It can be served at the table in a STAUB Rectangular Ceramic Baking Dish.


BY HUMPHREY MUNSON
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INGREDIENTS

  • Good glug of olive oil
  • 1 white onion, chopped
  • 1 tin chickpeas, drained
  • 1 clove garlic, minced or grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon red chilli flakes
  • 1 teaspoon lemon zest and juice of 1/2 lemon
  • 1 mug of basmati rice
  • 2 mugs of chicken or vegetable stock
  • 1 bag of baby spinach
  • Large handful fresh cilantro, roughly chopped
  • Large handful fresh parsley, roughly chopped
  • Small handful fresh mint, finely chopped
  • 1 tablespoon chopped chives
  • Sea salt and black pepper

HOW TO MAKE IT

  1. In a large non-stick pan, heat the olive oil and add the onion. Fry over a gentle heat until translucent. Next add the garlic and chickpeas.
  2. Stir until the chickpea get a little colour. Next add the tumeric, red chilli flakes, lemon zest and stir to combine. Add the rice and combine well over the heat for up to a minute. Then add the stock, bring up to the boil and turn down to simmer for approximately 12 minutes or until the rice has absorbed all the water.
  3. Once the rice is cooked through, add the spinach and stir in the rice. As you stir it in the spinach will start to wilt slightly. Lastly, add the herbs and salt and pepper to taste.