Made with AI
Mediterranean Chickpea and Spinach Pilaf
Ingredients
- canned chickpeas (drained)400 g
- fresh spinach150 g
- long-grain rice300 g
- olive oil2 tbsp
- onion (medium)1 piece
- garlic cloves2 cloves
- tomato1 piece
- vegetable broth800 ml
- ground cumin1 tsp
- smoked paprika1 tsp
- chopped fresh cilantro2 tbsp
- salt1 tsp
- black pepper0,5 tsp
Instructions
- 1
Heat the olive oil in a large pan over medium heat.
- 2
Add the chopped onion and sauté for 3-4 minutes until translucent.
- 3
Add the minced garlic and cook for another 1 minute until fragrant.
- 4
Stir in the chopped tomato, ground cumin, and smoked paprika. Cook for 2-3 minutes until the tomato softens.
- 5
Add the drained chickpeas and rice to the pan. Stir well to combine with the spices and vegetables.
- 6
Pour in the vegetable broth, add salt and black pepper, and bring to a boil.
- 7
Reduce the heat to low, cover the pan, and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
- 8
Add the fresh spinach and gently stir it into the pilaf. Cook for 2-3 minutes until the spinach wilts.
- 9
Remove from heat and let the pilaf rest, covered, for 5 minutes.
- 10
Fluff the pilaf with a fork, sprinkle with chopped fresh cilantro, and serve warm.
