Comforting Brown Rice, Chickpeas and Spinach

I know it’s my second post about chickpeas in as many weeks but I just had to share this recipe with you all. This is one of my absolute favorite ways to cook chickpeas. What’s more, with everyone meal-prepping at the moment this dish would be a great addition to your menu. The brown rice and spinach couldn’t be easier to whip up and the chickpeas only get better with a day or two in the fridge. Genius!

Even though it’s summer-time in my neck of the woods sometimes you just need a hot meal. This warm, spicy dish with Eastern European vibes is totally satisfying. What’s more, it also works as an accompaniment to meat if that’s your jam.

The chickpeas do take a little time to make but they’re totally worth it. I’m talking warm, spicy and buttery. Then you have the toasted pine-nuts to finish giving the whole dish a lovely mellow crunch.

I can’t believe I used to be judge-y about brown rice. The nutty flavour and slightly chewy texture makes brown rice my absolute fave! Oh well, you live and you learn. 😉

Variations:

If you’re spent at the end of a long day and you simply cannot muster the energy to saute the spinach, just chuck a handful of uncooked baby spinach leaves on your plate with a drizzle of olive oil. Honestly, this is how I mostly eat my baby spinach anyway. My aim here is not to make things overly complicated for you but simply to show you how, with a little fore-thought, you can have a nutritious, yummy meal with a minimum of fuss.

My Comforting Brown Rice, Chickpea, and Spinach is totally what’ s going down in my house at the moment. I’d love to know what you think. Give it a try and hit me up in the comments with your thoughts.

Comforting Brown Rice, Chickpea, and Spinach

Serves 4

120g baby spinach leaves

1/2 tbs olive oil

1 cup uncooked brown rice

2 cups water

2 tbs pine nuts (toasted)

For the chickpeas:

1 cup uncooked chickpeas

3 cups water

1 tsp bicarb soda

a teaspoon of salt

1 tbs olive oil

2 cloves of garlic (crushed)

1 small onion (roughly chopped)

1 red capsicum (core removed and cut roughly into chunks)

1/2 cup tin tomatoes

1 tsp chilli powder (optional)

1 heaped tsp sweet paprika

1 tsp sugar

Method:

Start with your chickpeas:

In a clean glass bowl or measuring jug combine your uncooked chickpeas, 3 cups water, bicarb soda and salt. Give it a good stir then leave to soak overnight.
Drain and rinse your chickpeas then put them in a large pot with some fresh water (around 3 cups) and bring to the boil. Let them boil for around 5-10 minutes, skimming the surface as you go. Now drain and set aside.
Using the same pot, gently heat the olive oil then add the onion, garlic, and red capsicum. Cook for around 5 minutes or until the onion and capsicum have softened.
Add the tin tomatoes, chilli powder, paprika, and sugar to your pot. Let the whole thing simmer gently for around 5 minutes. Take it off the heat and with a stick blender, blend until you get a smooth, thick, soup-like consistency.
Now, put it back on the stove (low heat) and add your chickpeas. Bring it to the boil then reduce to a simmer. Partially cover with the lid and let it simmer for around 1 hour. Remember to stir it from time to time. You may also need to add some water if it gets too dry.

Everything else:

While your chickpeas are gently simmering you can put the rice on to cook. I like to use the absorption method. You put 1 cup of rice and 2 cups of water into a pot with a lid. Bring to the boil then reduce to a simmer and partially cover with the lid. Once the rice has absorbed all the water (brown rice takes around 20-25 minutes) turn off the heat and put the lid on tight. Leave to sit like this for at least 5 minutes before serving.
In a non-stick fry pan heat 1/2 tbs olive oil. Add your spinach and cook for around 1-2 minutes or until leaves are wilted.
Once all the components are ready, divide between 4 plates and finish off with a sprinkling of toasted pine nuts and a drizzle of some peppery olive oil.