Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon sunflower oil
  • 1 red onion, peeled and finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ¼ teaspoon dried chilli flakes
  • 1¼ cups cooked basmati rice
  • 2½ cups hot vegetable broth
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 1 cup spinach
  • Juice of 1 lemon
  • ¼ cup cilantro, finely chopped
  • ⅛ teaspoon salt

Instruction

  • In a large saucepan over medium heat, warm oil. Add onion and cook for 2 minutes until softened, but not browned. Add turmeric, cumin, garam masala, and chilli flakes, stir and cook for 1 minute.
  • Pour in rice and vegetable broth, reduce heat to medium, and simmer for 8 minutes, stirring frequently to avoid rice sticking. Add chickpeas and spinach and cook for 2 more minutes. Remove from heat and stir in lemon juice and cilantro. Season with salt and serve.