As a side dish or light meal, this cumin fried rice with spinach and chickpeas offers a blend of carbohydrates (pre-prepared cooled rice and chickpeas), plant-based protein (chickpeas) and fat (oil of your choice- canola or olive oil is most recommended) providing a more balanced side dish than most. The addition of spinach boasts iron and is a nice vegetable to enjoy in this format. As a complete meal this would need to be paired with another vegetable or fruit, as well as some additional protein.
In a large nonstick pan, heat the oil and butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until the onion is golden. Add the cumin, turmeric, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.
Tip: The curly spinach can be replaced with baby spinach, and ground turmeric with fresh turmeric if preferred. Great as a side or served as a light meal with Dhall.
Ingredients
Directions
In a large nonstick pan, heat the oil and butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until the onion is golden. Add the cumin, turmeric, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.
Tip: The curly spinach can be replaced with baby spinach, and ground turmeric with fresh turmeric if preferred. Great as a side or served as a light meal with Dhall.