Chickpea Spinach Rice

• servings: 8 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

¼ cup olive oil

1 large yellow onion, diced

6 garlic cloves, minced

2 teaspoons dried oregano

2 teaspoons ground coriander

1 cup long-grain white rice

One 10-ounce package frozen spinach (no need to defrost)

One 15-ounce can chickpeas, drained and rinsed

2 cups chicken or vegetable broth (or boiling water mixed with Better Than Bouillon)

Kosher salt

For serving: Crumbled feta cheese and chopped fresh dill

Directions

Cook the onions: Place the oil in a large heavy pot (such as a Dutch oven) over medium-high heat. Add the onion and cook, stirring now and then, until it begins to soften, about 5 minutes.

Cook the remaining ingredients: Add the garlic, oregano, coriander, and rice and stir just to coat the rice with the spices and oil. Add the spinach, chickpeas, and broth, turn the heat to high, and bring the mixture to a boil, then immediately lower the heat so that the mixture simmers. Season the cooking liquid to taste with salt (the exact amount will depend on how salty your broth is). Cover the pot and cook until the rice is tender, about 25 minutes. Remove the pot from the heat and let the rice sit, covered, for 10 minutes.

Serve: Uncover the pot, give everything a good stir, and season to taste one final time with salt. Serve immediately, topped with feta and dill. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne

Nutrition

• Calories: 199 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 1 mg
• Sodium: 529 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 7 g