Whole Wheat Rice Pilaf with Chickpeas & Spinach

This recipe represents a balanced meal all in one dish. Whole grains, protein-packed chickpeas and vitamin rich spinach offer endless health benefits, while onions sauteed in cumin and paprika provide all the flavor. Rice pilaf is a great substitute for heavier pastas and absorbs any flavor of the ingredients it’s combined with. And if the whole wheat rice pilaf is hard to find, use brown rice to still keep the calories low and the whole grains high.

View the NBC5 segment featuring this recipe.

Shopping List

• 1 box whole wheat rice pilaf
• 1 Tablespoon olive oil
• 1¼ cups chopped white onion
• 3 cloves garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon salt
• 1 Tablespoon tomato paste
• 1 (15-oz.) can chickpeas, rinsed and drained
• 1 (10-oz.) box frozen spinach, rinsed and drained
• 1 cup chicken stock
• ¼ teaspoon black pepper

Recipe

Makes 3 servings.

Begin by cooking the whole wheat rice pilaf according to the directions on the box.

While the rice pilaf cooks, heat 1 Tablespoon olive oil in saucepan over medium heat. Add the chopped white onion.

Stir in the minced garlic, ground cumin, paprika, salt and tomato paste. Cook for 1 to 2 minutes, stirring constantly until the tomato paste darkens in color.

Add the chickpeas and chicken stock. Cover the pan and reduce the heat to low. Let simmer for 10 minutes.

Stir in the cooked spinach and black pepper. Let simmer until spinach is warm.

Transfer the cooked rice pilaf to a bowl, using a fork to fluff it.

Fold the chickpea mixture into the rice pilaf and serve warm.