Spiced Chickpea & Spinach Rice Recipe – Easy Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Spiced Chickpea & Spinach Rice Recipe – Easy Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful meals that don’t take forever to make. This Spiced Chickpea & Spinach Rice is exactly that – a warm hug in a bowl, packed with goodness and ready in under 30 minutes. I first made this when I was craving something cozy and healthy, and it’s been a family favorite ever since. It’s perfect for a weeknight dinner, a simple lunch, or even a light supper.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s incredibly easy to put together, even if you’re not a seasoned cook. The combination of aromatic spices with hearty chickpeas and vibrant spinach is just divine. Plus, using leftover brown rice makes it a fantastic way to reduce food waste. It’s a complete meal in one pot, offering a delicious balance of protein, fiber, and vitamins.

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 2 cups leftover cooked brown rice
• 2 tablespoons olive oil
• 1 inch piece of cinnamon
• 2 cloves
• 1 green cardamom
• 1 bay leaf
• 2 cloves garlic, minced
• 1 red onion, chopped
• 2 tomatoes, chopped
• 1 teaspoon turmeric powder
• ½ – 1 teaspoon cayenne pepper (adjust to your spice preference!)
• 1 can (approx. 400g) chickpeas / garbanzo beans, drained
• 2 cups baby spinach
• ½ cup water
• ¼ cup minced cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Brown Rice: I love using brown rice because it’s so much more nutritious than white rice, with a lovely nutty flavor and satisfying chew. It’s a great source of fiber, keeping you feeling full and energized.
• Spices: The cinnamon, cloves, and cardamom are the heart of this dish. They create such a warm, inviting aroma. Don’t be shy with them! You can find these whole spices at most Indian grocery stores, or even in the spice aisle of your regular supermarket.
• Spinach: Baby spinach is super convenient, but feel free to use other types of spinach. In some regions of India, people use methi (fenugreek leaves) or palak (Indian spinach) for a slightly different flavor profile.
• Cayenne Pepper: This is where you control the heat! Start with ½ teaspoon and add more if you like things spicy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a heavy-bottomed pan over medium heat. Add the cinnamon, cloves, green cardamom, and bay leaf. Let them sizzle for about 30 seconds – this really wakes up their flavors.
2. Add the minced garlic and chopped red onion to the pan. Sauté until the onions turn a beautiful golden brown. This usually takes about 5-7 minutes.
3. Stir in the chopped tomatoes and cook until they soften into a thick mixture. You’ll know they’re ready when the oil starts to separate from the sides of the pan.
4. Now, add the turmeric powder, cayenne pepper, and salt to the tomato-onion base. Cook for another minute, stirring constantly, to toast the spices.
5. Add the drained chickpeas and chopped baby spinach. Pour in ½ cup of water and cook until the spinach wilts, about 2-3 minutes.
6. Gently fold in the leftover brown rice, making sure to blend the flavors without breaking the rice grains. Cook for another 2-3 minutes, allowing everything to heat through.
7. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. This will help them brown properly.
• If the mixture seems too dry, add a splash more water.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: This recipe is also gluten-free.
• Spice Level Adjustment: My friend, Priya, prefers a milder flavor, so I often reduce the cayenne pepper to just ¼ teaspoon for her.
• One-Pot Variation: To make it even easier, you can cook the rice directly in the spiced tomato base. Just add about 1 ½ cups of water and adjust the cooking time accordingly.
• Festival Adaptation: During Navratri or Vrat (fasting periods), you can skip the onion and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Spiced Chickpea & Spinach Rice is delicious on its own, but it’s even better with a side of raita (yogurt dip) or plain yogurt. A simple cucumber salad also complements the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

1. Can I use white rice instead of brown rice? What adjustments should I make?

Yes, you can! White rice will cook faster, so reduce the cooking time in the final step. You might also need slightly less water.

2. What’s the best way to prevent the rice from becoming mushy?

Using leftover rice is the best way to avoid mushiness. If you’re cooking the rice fresh, make sure it’s slightly undercooked before adding it to the pan.

3. Can this dish be made ahead of time?

Yes, you can prepare the spiced tomato-chickpea base ahead of time and store it in the refrigerator. Then, simply add the rice and spinach when you’re ready to serve.

4. What is a good substitute for fresh cilantro?

If you’re not a fan of cilantro, you can use fresh parsley or mint instead.

5. How can I adjust the spice level to suit my preference?

Start with a small amount of cayenne pepper and add more gradually, tasting as you go.

6. Can I add other vegetables to this recipe?

Absolutely! Peas, carrots, or even cauliflower would be delicious additions.