Chickpea and spinach stew with rice

Ingredients (serves 3)

• Chickpeas, cooked / tinned400 g
• Tinned tomatoes400 g
• Spinach150 g
• Onion100 g
• Garlic10 g
• Rapeseed / sunflower oil15 g
• Rice (dry)180 g

Also: Caraway, turmeric, ginger, salt

Method

1. Get ready: rinse the rice (180 g). Finely chop the onion (100 g) and garlic (10 g), drain and rinse the chickpeas, and wash the spinach.
2. Pour 360 ml water over the rice and season lightly with salt. Bring to the boil over high heat, then cover and simmer over low heat for 15–18 min until the water is absorbed.
3. While the rice cooks, heat 1.5 tbsp oil (15 g) in a pan over medium heat. Fry the onion for 3–4 min until softened.
4. Add the garlic, caraway, turmeric and ginger. Fry for about 1 min over medium heat, stirring constantly.
5. Add the chickpeas (400 g) and tomatoes (400 g), and season lightly with salt. Bring to the boil over high heat, then simmer over low heat for 15 min, stirring now and then.
6. Stir in the spinach (150 g) and leave over low heat for 1–2 min until it wilts.
7. Serve with the rice. Cool the stew within 1 hour and keep it in the fridge for up to 3 days; keep the rice for up to 1 day.