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Yields:
4
Total Time:
20 mins
F&W's Kay Chun creates a fast, vegetarian one-bowl meal by stir-frying cooked rice with chickpeas, spinach, and fragrant ginger and cumin.
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Ingredients
- 3 Tbsp. canola oil
- 1 shallot
- 1 Tbsp. fresh ginger
- 1 tsp. cumin seeds
- 4 cups Cooked basmati rice
- 1 can chickpeas
- 4 cups curly spinach
- kosher salt
- Pepper
- Lemon wedges
Directions
- Step 1In a large nonstick skillet, heat the oil. Add the shallot and ginger and cook over moderate heat, stirring occasionally, until the shallot is golden, about 3 minutes. Add the cumin, rice, chickpeas, and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
- Step 1In a large nonstick skillet, heat the oil. Add the shallot and ginger and cook over moderate heat, stirring occasionally, until the shallot is golden, about 3 minutes. Add the cumin, rice, chickpeas, and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.
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