Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Quick vegan rice bowls with chickpeas, courgette, chopped tomatoes, spinach, basmati rice, smoked paprika, parsley, and lemon.
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Ingredients
saucepan, wide frying pan, colander, knife, chopping board
Method
Rinse the basmati rice, then simmer it in a saucepan of boiling water for 10 to 12 minutes until the grains are tender.
Dice the courgettes, drain and rinse the chickpeas, roughly chop the baby spinach, chop the flat leaf parsley, and halve the lemon.
Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat, add the courgette, smoked paprika, and black pepper, then season and cook for 3 minutes until the edges start to colour.
Stir in the chickpeas and chopped tomatoes, then simmer for 5 minutes until the sauce thickens and coats the chickpeas.
Fold in the baby spinach, half the parsley, and 1 tablespoon lemon juice for 1 to 2 minutes until the spinach just wilts.
Drain the rice, divide it between bowls, spoon over the courgette chickpea tomato sauce, and finish with the remaining parsley and lemon wedges.
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