🥗 Castilian Rice with Chickpeas and Spinach

Name: Castilian Rice with Chickpeas and Spinach
Total time: 30 min
Yield: 4 servings
Ingredients: 1 TL Turmeric; 3 Stück Garlic cloves; 1 große Stück Onion; 200 g Baby spinach (fresh); 400 g Chickpeas (canned, drained); 250 g Long-grain rice; 700 ml Vegetable broth; 2 EL Olive oil; 1 Stück Lemon; 1 TL Salt; 2 EL Lemon juice

480 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 TL Turmeric
3 Stück Garlic cloves
1 große Stück Onion
200 g Baby spinach (fresh)
400 g Chickpeas (canned, drained)
250 g Long-grain rice
700 ml Vegetable broth
2 EL Olive oil
1 Stück Lemon
1 TL Salt
2 EL Lemon juice

Instructions

1. Rinse the rice under cold water. Finely chop the onion and crush the garlic. Rinse the chickpeas in a sieve.
2. Heat the olive oil in a large pan. Sauté the onion for 3 minutes until translucent. Add the garlic and turmeric. Stir for 30 seconds to activate the spices.
3. Add the rice to the pan. Stir for 1 minute until the rice becomes slightly translucent. This is called 'toasting'.
4. Deglaze with the vegetable broth. Season the broth with salt. Place the chickpeas evenly on top of the rice. Cook over low heat for 12 minutes without a lid.
5. Remove the pan from the heat. Place the spinach on top of the hot rice. Cover the pan and let it stand for 5 minutes until the spinach has wilted.
6. Gently stir the rice to distribute the spinach. Squeeze the lemon and drizzle the juice over the rice. Serve immediately.

Nutrition per serving

kcal: 480
Protein: 18 g · Fett/Fat: 12 g · Carbs: 75 g