One-Pan Tomato, Chickpea and Spinach Rice

Method

1. Step 1 of 10

   Dice the onion and mince the garlic.

   • onion
   • garlic

   

2. Step 2 of 10

   Halve the cherry tomatoes and drain and rinse the chickpeas.

   • cherry tomatoes
   • chickpeas

   

3. Step 3 of 10

   Heat the olive oil in a wide pan over medium heat and cook the onion for 5 minutes until soft and glassy.

   • olive oil
   • onion
   5 min

   

4. Step 4 of 10

   Stir in the garlic, cumin and smoked paprika and cook for 1 minute.

   • garlic
   • ground cumin
   • smoked paprika
   1 min

   

5. Step 5 of 10

   Add the rice and stir for 1 minute until the grains look glassy at the edges.

   • long-grain rice
   1 min

   

6. Step 6 of 10

   Tip in the tomatoes, chickpeas and stock and season with salt and pepper.

   • cherry tomatoes
   • chickpeas
   • vegetable stock
   • salt
   • black pepper

7. Step 7 of 10

   Bring to a simmer, cover and cook on low for 13 minutes until the liquid is absorbed.

   13 min

   13

8. Step 8 of 10

   Pile the spinach on top, replace the lid and leave off the heat for 3 minutes to wilt.

   • baby spinach
   3 min

   

9. Step 9 of 10

   Fork the spinach through the rice and squeeze over the lemon.

   • baby spinach
   • long-grain rice
   • lemon

   

10. Step 10 of 10

    Crumble the feta over the top and serve straight from the pan.

    • feta