Dump & Done Spinach Rice & Chickpeas

By: Richa Hingle

Dump & Done Spinach Rice & Chickpeas
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Main Course, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Nut Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["NOTE","Once the cooking cycle is done, you want to wait 7 to 8 minutes, then fluff up the rice really well and remove the inner pot, so that the rice does not get overcooked as the heating element is still hot.","VARIATION","Substitute another cooked bean, such as black- eyed peas, mung beans, kidney beans, or white beans for the chickpeas.","PER SERVING Calories 280, total fat 2 g, saturated fat 1 g, sodium 472 mg, carbs 50 g, fiber 5 g, sugar 3 g, protein 8 g."]
cuisine icon Keywords
(240 ml) water, (5 to 6 ounces) baby spinach, (90 g) chopped tomato, 30-60 min, 4 servings, bay, can chickpeas, chopped fresh cilantro, contributed, cook 25 min, easy, finely chopped, freshly squeezed lemon juice red pepper flakes, garam masala, gluten free, lunch, main course, minced (about 1 teaspoon), minced fresh ginger, modern, nut free, one pot meals, prep 15 min, pressure cook, Richa Hingle, safflower or sunflower oil, salt, side dish, such as serrano, uncooked white basmati rice, vegan, vegan recipes

prep icon Prep Time
15 min
cook icon Cook Time
25 min

serving icon Servings
4 Servings
Ingredients
  • 1 cup (185 g) uncooked white basmati rice
  • 1 tsp safflower or sunflower oil
  • 1 tsp minced fresh ginger
  • 2 garlic cloves minced (about 1 teaspoon)
  • 1 hot green chile such as serrano, finely chopped
  • 1 1/2 cups ( 230 g) (5 to 6 ounces) baby spinach
  • 1/2 cup (90 g) chopped tomato
  • 1/2 to 1 tsp garam masala
  • 1 cups can chickpeas
  • 2 leaves bay
  • 3/4 tsp salt
  • 1 cup (240 ml) water
  • chopped fresh cilantro
  • freshly squeezed lemon juice Red pepper flakes
Instructions
  • Rinse the rice, then soak in warm water to cover for at least 15 minutes while you begin the recipe.
  • Put the oil in the Instant Pot and tilt the pot to coat the bottom. Add the ginger, garlic, green chile, spinach, tomato, garam masala, chickpeas, bay leaves, salt, and water. Drain the rice, add it to the pot, and give it a good stir.
  • Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 5 minutes.
  • Once the cooking cycle is done, let the pressure release naturally for 8 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure. Open the lid and fluff the rice. Remove the inner pot (to keep the rice from continuing to cook) or transfer the rice to a serving bowl.
  • Garnish with lemon juice, red pepper flakes, and cilantro.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.