Chickpea and Spinach Rice Recipe

Name: This Easy Side Dish Is My Fast Fallback on Busy Weeknights
Prep time: 5 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: ¼ cup olive oil; 1 large yellow onion, diced 6 garlic cloves, minced; 6 garlic cloves, minced; 2 teaspoons dried oregano; 2 teaspoons ground coriander; 1 cup long-grain white rice; One 10-ounce package frozen spinach (no need to defrost); One 15-ounce can chickpeas, drained and rinsed; 2 cups chicken or vegetable broth (or boiling water mixed with Better Than Bouillon); Kosher salt; For serving: Crumbled feta cheese and chopped fresh dill

This dish is absolutely one of my favorite recipes—so much so that it inspired the one-pot rice dish section of the What Goes With What. The combination of onion, garlic, spices, spinach, and chickpeas is just so comforting. I like to serve this as a side dish, especially with a batch of Braised Spiced Lamb Meatballs from my cookbook. And it’s also great on its own as a main dish. Don’t forget the feta and dill at the end. They bring a lot of freshness and pop to the rice.

Chickpea and Spinach Rice

Prep Time 5 mins

Cook Time 30 mins

Rest Time 10 mins

Total Time 45 mins

Servings 6 to 8 servings

Cook Mode (Keep screen awake)

1/4 cup olive oil
1 large yellow onion, diced
6 clove garlic cloves
2 teaspoons dried oregano
2 teaspoons ground coriander
1 cup long-grain white rice
One (10-ounce) package frozen spinach (no need to defrost)
One (15-ounce) can chickpeas, drained and rinsed
2 cups chicken or vegetable broth (or boiling water mixed with Better Than Bouillon)
Kosher salt
Crumbled feta cheese and chopped fresh dill, for serving

Cook the onions:

Place the oil in a large heavy pot (such as a Dutch oven) over medium-high heat. Add the onion and cook, stirring now and then, until it begins to soften, about 5 minutes.
Cook the remaining ingredients:

Add the garlic, oregano, coriander, and rice and stir just to coat the rice with the spices and oil. Add the spinach, chickpeas, and broth, turn the heat to high, and bring the mixture to a boil, then immediately lower the heat so that the mixture simmers. Season the cooking liquid to taste with salt (the exact amount will depend on how salty your broth is).

Cover the pot and cook until the rice is tender, about 25 minutes. Remove the pot from the heat and let the rice sit, covered, for 10 minutes.
Serve:

Uncover the pot, give everything a good stir, and season to taste one final time with salt. Serve immediately, topped with feta and dill.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne

Nutrition Facts (per serving)
199	Calories
9g	Fat
24g	Carbs
7g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	199
% Daily Value*
Total Fat 9g	11%
Saturated Fat 1g	6%
Cholesterol 1mg	0%
Sodium 529mg	23%
Total Carbohydrate 24g	9%
Dietary Fiber 6g	21%
Total Sugars 4g
Protein 7g
Vitamin C 3mg	14%
Calcium 100mg	8%
Iron 3mg	16%
Potassium 318mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.