Chickpea Spinach Lemon Rice Skillet

Make it

Yield: 2 main-course servings

Estimated timing: Estimated 15 minutes preparation, 25 minutes cooking and 5 minutes resting; about 45 minutes total. Untested estimates; rice labels vary.

Ingredients

• 120 g long-grain white rice, rinsed and drained
• 240 g canned chickpeas, drained and rinsed
• 100 g fresh spinach, washed
• 80 g onion, peeled and finely diced
• 1 tablespoon olive oil
• 1 garlic clove, peeled and minced
• 240 mL low-salt vegetable stock, or the measured rice-label liquid amount for 120 g rice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon ground black pepper
• 10 g fresh parsley, chopped

Method

1. Soften onion

   Heat oil in a lidded deep skillet over medium-low heat. Cook onion for 5-6 minutes until softened, then stir in garlic for 30 seconds.

2. Cook rice and chickpeas

   Add rinsed rice, chickpeas, stock and pepper. Bring to a gentle simmer, cover and cook on low for 15-18 minutes, or the rice-label time, until rice is tender and liquid absorbed. Use label liquid quantity if different. Avoid stirring repeatedly.

3. Wilt the spinach

   Add spinach on top, cover and cook gently another 2 minutes until wilted. Remove from heat and stand covered for 5 minutes.

4. Finish

   Fold in lemon zest, lemon juice and parsley, fluffing the rice gently. Divide into two bowls and serve promptly. No extra salt is specified because stock varies. No cheese or garnish beyond the measured parsley is included.

Allergens and handling

Vegetable stock may contain celery, wheat, soy or other allergens. Check chickpeas, rice and all labels; no allergen-free or gluten-free certification.

Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.

Trial checks

• Record rice brand, stock amount and center tenderness.
• Check spinach moisture and lemon strength; record measured changes.