Language
A hearty one-pan meal of rice simmered with chickpeas and tomatoes, finished with fresh spinach. Comforting, mild, and ready in under 45 minutes.
Made August 24, 2026
Prep
10m
Cook
25m
Serves
Difficulty
easy
Ensure the rice is fully cooked and tender before serving.
Be careful when lifting the lid to avoid steam burns.
Sign in to unlock nutrition estimates.
Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
1/2 cup rice
1/2 cup canned tomatoes
1/2 cup chickpeas
1 cup spinach
1 cup water
1/4 tsp salt
1/4 tsp black pepper
Chef's tip: If the rice is still crunchy after the liquid is absorbed, add 2-3 tablespoons of hot water, cover, and let it steam for 3-5 minutes off the heat.
Chef's tip: For extra flavor, toast the rice in the dry pan for 2 minutes before adding the liquids, stirring frequently.
Rinse the rice under cold water until the water runs clear. Drain well.
In a large pan, combine the rinsed rice, canned tomatoes, chickpeas, water, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes, until the rice is tender and the liquid is absorbed.
While step 3 cooks
While the rice cooks, roughly chop the spinach.
Once the rice is done, remove the pan from the heat and stir in the chopped spinach. Cover and let stand for 5 minutes, until the spinach is wilted.