Spinach, Chickpea & Lemon Pilaf

Did you know ? Chickpeas are a good source of protein and fibre - plus they're low in calories, just 46 cals per 28g.

A one pot dish that works brilliantly for lunch or dinner. Leftovers can be served cold or as a side dish.

Serves 4.

1 Tbsp. Olive oil
1 red onion, peeled and finely chopped
1 tsp ground turmeric
1 tsp ground cumin
1 tsp garam masala
1/4 tsp dried chilli flakes
250g brown basmati rice
600ml hot vegetable stock
400g can chickpeas, drained and rinsed
4 generous handful of spinach leaves
Juice of 1 un-waxed lemon
Generous handful of coriander leaves, finely choped
Generous pinch of sea salt or Himalayan pink salt

1. Heat the oil in a large saucepan over a medium-high heat and cook the onion for 2 minutes until softened but not browned. Add the turmeric, cumin, garam masala and chili flakes and stir through for 1 minute.
   
2. Pour in the rice and vegetable stock, reduce the heat to medium, then simmer for 8 minutes, stirring frequently to avoid the rice sticking.
   
3. Add the chickpeas and spinach and cook for a further 2 minutes.
   
4. Remove from the heat and stir through the lemon juice and coriander. Season with salt.