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
Ingredients
- 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!
