Ingredients

The following ingredients have 4 Servings
  • 3 Tbsps olive oil
  • 1 Leek (finely chopped)
  • 2 cloves garlic cloves (chopped)
  • 3.5 cups vegetable stock
  • 2.333 cups Rice (rinsed)
  • 2 pinches Saffron
  • 2 Sweet potato (peeled and finely diced)
  • 1 cup canned chickpeas (drained and rinsed)
  • 4 cups Spinach (washed and stalks removed)
  • 2 Tbsps butter

Instruction

  • Heat the oil in a large pan and gently cook the leeks and garlic for 5 minutes.
  • Add the stock, bring to a boil then add the rice and the saffron. Simmer gently for 10 minutes.
  • Add the sweet potato and chickpeas and simmer for 15 minutes or until the rice has absorbed most of the liquid. Add a little water if necessary.
  • Tear the spinach and add to the pan, cook for 2 minutes then season with salt and pepper.
  • Stir in the butter and serve.