Dinner · Mediterranean
Greek spinach rice with chickpeas
Spanakorizo: rice cooked with a lot of spinach, dill, scallion and lemon, with chickpeas to make it a main.
- Serves
- 3
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 3 bowls- 2 tbsp olive oil
- 100 g onion, finely chopped
- 4 green onions, sliced
- 2 garlic cloves, minced
- 150 g long-grain white rice
- 500 ml vegetable broth
- 400 g fresh spinach
- 400 g canned chickpeas, drained
- 15 g fresh dill
- 3 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lemon, cut into wedges
Method
Heat the oil in a wide pot and soften the onion and green onions for 4 minutes. Add the garlic and rice and stir for 1 minute.
Pour in the broth, bring to a boil, cover and simmer on low for 12 minutes.
Stir in the spinach a handful at a time until wilted, add the chickpeas, cover and cook for 5 minutes more.
Stir in the dill, lemon juice, salt and pepper. Serve with lemon wedges.