Dump & Done Spinach Rice & Chickpeas


  • 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
  • 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.
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