One-pot spinach and chickpea pilaf

Method

1. Roughly chop the almonds and toast them in a large dry pan with a lid over a medium heat for 2 to 3 minutes, until golden and fragrant. Tip them out and set aside for later.
2. Dice the onion and finely chop the garlic. Warm the olive oil in the same pan over a medium heat and cook the onion for 6 to 8 minutes, until soft and translucent.
3. Stir in the garlic, cumin and turmeric for 1 minute, until fragrant.
4. Rinse the rice in a sieve and drain and rinse the chickpeas. Add both to the pan, crumble in the stock cube and pour in 350 ml of water.
5. Bring to the boil, then cover, turn the heat low and simmer gently for 12 minutes without lifting the lid.
6. Pile the spinach on top of the rice, replace the lid and take the pan off the heat. Leave for 5 minutes, until the spinach has wilted and the rice is tender.
7. Fork the spinach through the rice with the juice of half the lemon. Serve topped with the almonds, and the rest of the lemon in wedges.

Tip Do not lift the lid while the rice cooks, as the steam does the work. A splash of extra lemon at the table lifts the whole pan.

Photo made with AI.

From Nosha · nosha.app