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!

Spinach, chickpea and lemon pilaf


  • 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.

Served and so hot it steamed up the lens!


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