(240 ml) water(5 to 6 ounces) baby spinach(90 g) chopped tomato

Dump & Done Spinach Rice & Chickpeas

By Richa Hingle

4 Servings

30-60 min

Easy

Recipe Details

Course: Lunch, Main Dishes, Side Dish

Difficulty: Easy

Prep Time: 15 min

Cook Time: 25 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free, Nut Free

Yield: 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

Check out this delicious recipe from Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond, available on May 24th from Hachette Go.
This simple one-pot meal is a dump-and-done, recipe. Rinse the rice, add vegetables, spices, and any beans you want. Mix it all up and pressure cook, and you get a flavorful rice-and-bean dinner.

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.

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.

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About the chef

Richa Hingle

Richa Hingle is an award-winning recipe developer, blogger, and photographer behind the popular website VeganRicha.com. Known for her easy-to-follow instructions and step-by-step photographs, Richa's recipes have empowered millions of readers to explore cooking, even for the first time. She specializes in showcasing how simple and delicious vegan Indian and other cuisines can be. Her work has been featured on Oprah.com, Huffington Post, Glamour, Babble, VegNews.com, Rediff.com (Top 50 Indian Food Blogs), TheKitchn, Cosmopolitan, BuzzFeed, and more. Richa’s first cookbook, Vegan Richa’s Indian Kitchen, highlights easy and flavorful Indian vegan recipes and is a #1 Amazon bestseller. It was recognized as one of the Top Cookbooks of 2015 by Vegetarian Times and included in PETA’s "Must-Have 7 Cookbooks." Based in Seattle, Richa has continued her culinary journey with two additional cookbooks: Vegan Richa’s Everyday Kitchen and her latest release, Vegan Richa’s Instant Pot Cookbook. Her passion for vegan cooking continues to inspire and delight a global audience.

View All Richa's Recipes