Mediterranean Chickpea and Spinach Rice Bowl for One

Mediterranean Chickpea and Spinach Rice Bowl for One

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.