Dinner recipe
A one-pan vegan dinner with basmati rice, chickpeas, spinach, peas, lemon, parsley, garlic, and mild smoked paprika.
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Ingredients
wide lidded pan, sieve, grater, knife, chopping board
Method
Finely chop the onion, grate the garlic, drain and rinse the chickpeas, rinse the basmati rice until the water runs mostly clear, zest and juice half the lemon, and roughly chop the parsley.
Heat the olive oil in a wide lidded pan over a medium heat. Cook the onion for 5 minutes until soft and glossy, then stir in the garlic, smoked paprika, and cumin for 1 minute until fragrant. Season the chickpeas with a pinch of salt and black pepper while they cook.
Stir in the rice and chickpeas for 1 minute so the grains are coated in the spiced oil. Add 650ml hot water and a pinch of salt, then bring to a steady simmer.
Cover, reduce the heat to low, and cook for 13 to 15 minutes until the rice has absorbed the liquid. Keep the lid on and rest off the heat for 5 minutes.
Scatter over the peas and spinach, cover again for 2 minutes, then fold gently until the peas are hot and the spinach has just wilted. Stir through the lemon zest, lemon juice, and most of the parsley.
Spoon into bowls, scatter over the remaining parsley, and serve with the remaining lemon wedges for squeezing over.
