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Greek Chickpeas and Spinach with Rice
Chickpeas simmered with red onion, garlic and fresh dill, then wilted with a full bag of spinach and a squeeze of lemon. Spoon it over rice, couscous, or toss it with pasta.
- YieldServes 4
- Hands-on20 min
- Total38 min
- Difficulty
Ingredients
Rice
- 185 glong-grain white rice, about 1 cup
- 480 mlwater, 2 cups, salted
Chickpeas
- 1 tbspextra-virgin olive oil
- 1 cupred onion, chopped
- 2 clovesgarlic, finely chopped
- 1 canchickpeas, 15 oz (425 g) can, rinsed and drained
- 2 tbspfresh dill, finely chopped, or 1/2 tbsp dried
- 2 tbspfresh lemon juice
- ½ tspsalt
- to tasteblack pepper, freshly ground
- 285 gfresh spinach, one 10 oz bag, torn into bite-size pieces
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