Introduction

This easy vegetarian spinach chickpea rice recipe is packed with bold flavors and wholesome ingredients. Perfect for a quick weeknight dinner, it combines fragrant basmati rice, nutritious chickpeas, and vibrant spinach for a satisfying meal that’s both healthy and delicious.

A close-up view of a bowl containing a one-layer dish of cooked white rice mixed with chickpeas and fresh green spinach leaves. The rice grains are slightly glossy and separated, with some small red chili flakes scattered throughout. The chickpeas are light beige and smooth, round, and evenly distributed. The spinach leaves are fresh, dark green, and slightly wilted, adding a vibrant contrast to the light colors of the rice and chickpeas. Small black sesame seeds are sprinkled on top, adding texture and a touch of color. The bowl is white and sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Basmati rice (use fragrant basmati for fluffy, separate grains)
2 cups Vegetable broth (for added flavor)
1 can Cooked chickpeas (canned or homemade, they add hearty protein)
3 cups Fresh spinach (stir in at the end for vibrant color)
1 medium Onion (finely chopped)
2 cloves Garlic (minced)
1 teaspoon Ground cumin
1 teaspoon Turmeric powder
1 teaspoon Paprika (smoked for complexity or sweet for mellow heat)
1/2 teaspoon Red chili flakes (sprinkle lightly)
2 tablespoons Fresh lemon juice (adds refreshing tang)
1/4 cup Chopped cilantro (for garnish)
1/4 cup Toasted nuts (optional, almonds or cashews)
Oil for cooking
Salt and pepper to taste

Instructions

Step 1: Heat a large skillet over medium heat and add a splash of oil. Stir in the chopped onion and minced garlic, cooking until fragrant and translucent, about 3–4 minutes.
Step 2: Sprinkle in ground cumin, turmeric, paprika, and red chili flakes. Cook for 1 minute, stirring constantly, until the spices release their aroma and coat the onions.
Step 3: Add the basmati rice to the skillet, stirring to coat the grains thoroughly in the spiced onion mixture.
Step 4: Pour in the vegetable broth, bring the mixture to a simmer, then cover the skillet and reduce heat. Let cook for 15 minutes.
Step 5: Gently fold in the cooked chickpeas, re-cover, and cook for another 5 minutes until the rice is tender and the chickpeas are heated through.
Step 6: Remove the lid and scatter fresh spinach over the rice. Stir gently until the spinach is just wilted and bright green, about 2 minutes.
Step 7: Remove from heat, fluff the rice with a fork, and squeeze fresh lemon juice over the top. Season with salt and pepper to taste.
Step 8: Transfer to a serving dish and garnish with chopped cilantro and toasted nuts if using. Serve warm.

Tips & Variations

Rinse the basmati rice before cooking to remove excess starch and ensure fluffy grains.
Add a dollop of yogurt when serving for a creamy tang.
Swap spinach for kale or Swiss chard for a different leafy green twist.
Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the rice moist.

How to Serve

The image shows a white bowl filled with a mixture of cooked white rice, beige chickpeas, and dark green leafy vegetables scattered throughout. The rice grains appear fluffy with light browning and small red chili flakes adding texture and a pop of color. The chickpeas are smooth and round, evenly spread over the top, while the greens are slightly wilted but vibrant, giving a fresh look. The bowl sits on a white marbled surface with soft, natural lighting highlighting the glossy texture of the chickpeas and the slightly oily finish on the rice and greens. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, but basmati rice works best due to its fluffy texture and fragrant aroma. If you use other rice varieties, cooking times and liquid quantities may vary.

Is canned chickpeas okay to use?

Absolutely. Canned chickpeas are convenient and work well in this recipe. Just be sure to drain and rinse them before adding.