Mediterranean Chickpea and Spinach Rice Bowl for One

• •2 cup long-grain white rice or basmati rice
• •4 cup water or vegetable broth
• •1 tablespoon olive oil
• •0.5 teaspoon salt
• •2 tablespoon olive oil
• •1 large red onion, diced
• •4 garlic cloves, minced
• •2 canned chickpeas, 15 oz each, rinsed and drained
• •1 can diced tomatoes, 14.5 oz, undrained
• •10 oz fresh spinach
• •0.5 cup vegetable broth
• •2 tablespoon lemon juice, freshly squeezed
• •1 teaspoon dried oregano
• •0.5 teaspoon ground cumin
• •0.5 teaspoon smoked paprika
• • to taste salt
• • to taste black pepper
• •0.5 cup feta cheese, crumbled
• •0.5 cup Kalamata olives, pitted and halved
• •1 cup cherry tomatoes, halved
• •1 cucumber, small, diced
• •0.3 cup fresh parsley, chopped
• • for drizzling extra virgin olive oil

Instructions

1. 1

   Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 4 cups water (or vegetable broth), 1 tablespoon olive oil, and 0.5 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

2. 2

   While the rice cooks, prepare the chickpea and spinach mixture. Heat 2 tablespoons olive oil in a large skillet or pot over medium heat. Add the diced red onion and sauté for 5-7 minutes, until softened and translucent.

3. 3

   Add the minced garlic, dried oregano, ground cumin, and smoked paprika to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.

4. 4

   Stir in the rinsed and drained chickpeas, undrained diced tomatoes, and 0.5 cup vegetable broth (if using). Bring to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and black pepper to taste.

5. 5

   Add the fresh spinach to the skillet in batches, if necessary. Cook, stirring occasionally, until the spinach has completely wilted, about 2-3 minutes. Remove from heat and stir in the freshly squeezed lemon juice.

6. 6

   To assemble the bowls, divide the cooked rice among 4 serving bowls. Spoon a generous portion of the chickpea and spinach mixture over the rice.

7. 7

   Garnish each bowl with crumbled feta cheese, halved Kalamata olives, halved cherry tomatoes, diced cucumber, and a sprinkle of fresh chopped parsley. Drizzle with extra virgin olive oil just before serving.

Chef's Tips

• 💡For meal prep, cook the rice and chickpea mixture ahead of time. Store separately in airtight containers in the refrigerator for up to 4 days. Assemble the bowls fresh when ready to eat.
• 💡Feel free to customize your toppings! Other great additions include pickled red onions, a dollop of hummus or tzatziki, or toasted pita bread on the side.
• 💡If you prefer a spicier kick, add a pinch of red pepper flakes with the other spices in step 3.
• 💡To make this dish vegan, simply omit the feta cheese or use a dairy-free alternative.