Arroz de Ayuno with Chickpeas and Spinach

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 4 cups (120g) fresh spinach leaves 4 cups (120g) fresh spinach leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 58g, 3g
• Protein: 9g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the rice to the pot and stir well to coat it with the oil. Cook for a couple of minutes until the rice grains start to become slightly toasted.
3. 3.
   Stir in the ground cumin, paprika, turmeric, and dried thyme. Mix well to evenly distribute the spices.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
5. 5.
   Once the rice is cooked, add the cooked chickpeas and fresh spinach leaves to the pot. Stir gently to combine all the ingredients.
6. 6.
   Cover the pot again and let it cook for an additional 5 minutes, allowing the spinach to wilt and the flavors to meld together.
7. 7.
   Season with salt and pepper to taste. Give it a final stir and remove from heat.
8. 8.
   Let the Arroz de Ayuno rest for a few minutes before serving to allow the flavors to fully develop.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the dish to remove any excess sodium. If using dried chickpeas, soak them overnight and cook until tender before incorporating into the recipe.

Tips & Tricks

• For added flavor, you can sauté the rice with finely chopped chorizo or smoked paprika.
• Feel free to customize the dish by adding other vegetables such as bell peppers or carrots.
• Serve with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This dish pairs well with a dollop of creamy Greek yogurt on top for added richness.

Serving advice

Serve the Arroz de Ayuno as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley or cilantro leaves for a pop of color. Serve it in a large serving bowl or individual plates for an appealing presentation.