Chickpea Spinach Rice ~
Simple and flavorful rice dish featuring chickpeas, fresh spinach, zesty lemon, and aromatic dill.
Serve with Grilled Polenta or Cauliflower Steaks.
Easy Rice Recipe
I like this recipe because it’s a delicious and flavorful rice dish made with simple ingredients that can be served as a side dish or main course. Toss in Crispy Baked Tofu, and you’ve got an easy and quick weeknight dinner ready to go.
This dish is also easy to customize by incorporating extra vegetables or herbs and experimenting with different spices, grains, or white beans.
Ingredients for Chickpea Spinach Rice
You will need the following:
- 1 cup long-grain white rice, uncooked
- 1 tablespoon olive oil
- 1/2 cup red onion, chopped
- 2 teaspoons garlic, minced
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (10-ounce) package baby spinach leaves
- 1 teaspoon lemon zest
Ingredient Notes
- White Rice – The base for the dish. Brown rice also works well for this recipe.
- Olive Oil – Adds richness and depth of flavor to the dish.
- Red Onion – Offers a sweet and slightly tangy flavor to the dish, complementing the other ingredients perfectly. Yellow onion can be used for a slightly stronger onion flavor.
- Garlic – Minced garlic cloves add a fragrant aroma and savory taste.
- Chickpeas (Garbanzo Beans): Packed with protein and fiber, the tender chickpeas add heartiness and texture.
- Fresh Dill – Adds a fresh, herbal flavor that pairs beautifully with the other ingredients.
- Lemon Juice and Zest – Adds brightness and acidity to the dish, balancing out the richness of the chickpeas and rice.
- Salt and Black Pepper – Enhances the flavors of the dish and helps to season the ingredients evenly.
- Baby Spinach Leaves: Fresh spinach leaves add vibrant color, texture, and nutrients.
How to Make Chickpea Spinach Rice
STEP ONE: Cook rice according to package directions. Remove from heat and let the rice stand, covered, for 10 minutes to firm up and absorb any excess water. Fluff with a fork and set aside.
STEP TWO: Set a large skillet over medium heat and add the olive oil. When the oil is hot, add the red onion and cook, stirring frequently, for 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
STEP THREE: Add the chickpeas, dill, lemon juice, salt, and pepper. Stir to combine.
STEP FOUR: Add the spinach leaves. Cook for 2 minutes, tossing gently, until the spinach is wilted.
STEP FIVE: Gently stir in the cooked rice. Adjust seasoning to taste. Transfer to a serving bowl and serve hot.
Storage
- Store leftover rice in an airtight container in the refrigerator.
More Easy Recipes You’ll Love!
- Lemon Dill Tofu
- Spinach Risotto
- Coconut Chickpea Curry
- Golden Spiced Chickpea Rice
- Spinach Orzo Salad
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Chickpea Spinach Rice
Ingredients
- 1 cup long-grain white rice uncooked
- 1 tablespoon olive oil
- 1/2 cup red onion chopped
- 2 teaspoons garlic minced
- 2 15-ounce cans chickpeas, rinsed and drained
- 2 tablespoons fresh dill chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 10-ounce package baby spinach leaves
- 1 teaspoon lemon zest
Instructions
- Cook rice according to package directions. Remove from heat and let the rice stand, covered, for 10 minutes to firm up and absorb any excess water. Fluff with a fork and set aside.
- Set a large skillet over medium heat and add the olive oil. When the oil is hot, add the red onion and cook, stirring frequently, for 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
- Add the chickpeas, dill, lemon juice, salt, and pepper. Stir to combine.
- Add the spinach leaves. Cook for 2 minutes, tossing gently, until the spinach is wilted.
- Gently stir in the cooked rice. Adjust seasoning to taste. Transfer to a serving bowl and serve hot.
Leticia
First time making this and it was a hit with the family.