Chickpea and Spinach Stew with Rice

Name: Chickpea and Spinach Stew with Rice
Cook time: 20 min
Yield: 4 servings
Ingredients: 180 g long-grain white rice rinsed; 360 ml water for rice; 3 g fine salt divided; 20 ml olive oil divided; 150 g yellow onion finely chopped; 12 g garlic cloves minced; 30 g tomato paste; 4 g ground cumin; 3 g ground coriander; 3 g smoked paprika; 1 g red pepper flakes; 400 g canned diced tomatoes; 500 ml vegetable broth; 480 g canned chickpeas drained and rinsed; 4 g fine salt divided; 120 g fresh spinach stems removed if tough; 15 ml lemon juice freshly squeezed; 1 g black pepper freshly ground; 10 ml olive oil divided; 10 g fresh parsley chopped

Chickpeas simmer in an onion-garlic tomato base with cumin, coriander, paprika, and spinach, then are served over rice for a complete weeknight main. The rice cooks alongside the stew so the full meal stays within the weeknight time limit.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

180 g long-grain white rice rinsed
360 ml water for rice
3 g fine salt divided
20 ml olive oil divided
150 g yellow onion finely chopped
12 g garlic cloves minced
30 g tomato paste
4 g ground cumin
3 g ground coriander
3 g smoked paprika
1 g red pepper flakes
400 g canned diced tomatoes
500 ml vegetable broth
480 g canned chickpeas drained and rinsed
4 g fine salt divided
120 g fresh spinach stems removed if tough
15 ml lemon juice freshly squeezed
1 g black pepper freshly ground
10 ml olive oil divided
10 g fresh parsley chopped

Instructions

Start the rice first: combine the rinsed rice, 360 ml water, and 3 g salt in the saucepan. Bring to a boil, cover, reduce to low, and simmer until the water is absorbed. Rice is tender and the surface looks matte with no visible water, about 15 minutes.
Remove the rice from the heat and keep it covered while you finish the stew. Steam redistributes and the grains separate easily with a fork, about 5 minutes.
Meanwhile, warm 20 ml olive oil in the skillet over medium heat. Add the onion and cook, stirring occasionally, until softened. Onion is translucent and lightly golden at the edges, about 5 minutes.
Add the garlic, tomato paste, cumin, coriander, smoked paprika, and red pepper flakes if using. Cook, stirring, until the paste darkens slightly and smells toasted. Spices are fragrant and the tomato paste has deepened in color, about 1 minute.
Stir in the diced tomatoes, vegetable broth, chickpeas, and remaining 4 g salt. Bring to a simmer, then reduce the heat to maintain a gentle bubble. The stew is simmering evenly across the surface, about 5 minutes.
Simmer until the stew thickens slightly and the chickpeas taste seasoned through. Stir in the spinach in two additions so it wilts before the next is added. Spinach is fully wilted and the stew looks glossy and spoonable, about 4 minutes.
Turn off the heat and stir in the lemon juice, black pepper, and remaining 10 ml olive oil. Taste and adjust with a little more salt only if needed from the already measured amount. The stew tastes bright and balanced, with a rich tomato base and tender chickpeas.
Spoon the rice into bowls and ladle the chickpea-spinach stew over the top. Finish with parsley if using. The dish is ready when the rice is hot and the stew sits thickly over it without excess liquid.