Spinach, Chickpea and Lemon Pilaf
Thanks to The Guardian’s Feast for introducing me to Katy Beskow’s recipes. My adaptations are in italics. This is truly scrumptious!
- 1 tbsp sunflower oil (I used avocado oil)
- 1 red onion finely chopped
- 1 teasp ground turmeric
- 1 teasp ground cumin
- 1 teasp ground garam masala
- 1/4 teasp chilli flakes (I used 1/4 teasp mild chilli powder)
- 250g basmati rice
- 600 mls hot vegetable stock (I used 500 mms stock and the water from the chickpeas – see next item)
- 400g tin chickpeas (drained and rinsed but I kept the water)
- 4 generous handfuls of spinach leaves
- Juice of one lemon
- 1 generous handful coriander leaves (We don’t like coriander so left it out)
- salt (I didn’t add any more – the stock cube has enough)
How to do it
- Heat the oil in a large pan (I used a frying pan) over medium high heat and cook the onions until softened but not browned
- Add the turmeric, cumin, garam masala and the chilli flakes and stir through for a minute.
- Pour in the rice and stock, reduce the heat to medium and simmer for 8 minutes ( It took longer for our rice to be the right bite)
- Stir frequently to stop the rice sticking
- Add the chickpeas and spinach and cook for a further two minutes. (I added the chickpeas first and heated for a couple of minutes and then added the spinach)
- Remove from the heat and stir through the lemon juice and coriander . (I served lemon slices on the side for each person to use as much as they wished)
- Season and serve.