Garlic-Butter Rice with Crispy Chickpeas and Spinach
Ingredients
- 2 tablespoonsolive oil
- 4 clovesgarlic
- 1½ cupslong-grain white rice
- 3 cupsvegetable broth
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 4 cupsfresh spinach
- 2 tablespoonsbutter
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 wholelemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Drain and rinse 1 can chickpeas.
- 03
Cut lemon into wedges.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet or shallow pot over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 02
Add rice and stir constantly for 2 minutes until it's lightly toasted and coated in oil.
- 03
Pour in vegetable broth, salt, and pepper. Bring to a simmer, cover, and cook for 15 minutes until most liquid is absorbed and rice is tender.
- 04
While rice cooks, heat the remaining 1 tablespoon olive oil in a small skillet over medium-high heat. Add drained chickpeas and cook for 4–5 minutes, stirring occasionally, until golden and lightly crispy at the edges.
- 05
When rice is done, stir in the fresh spinach and butter, mixing gently until spinach wilts (about 1 minute).
- 06
Fold in the crispy chickpeas. Squeeze lemon juice over the top, taste, and adjust salt and pepper. Serve warm.
Spice Tips
For warmth, add a pinch of red pepper flakes to the garlic oil at the start. For depth, try 1/2 teaspoon smoked paprika mixed into the rice. Fresh herbs like dill or parsley scattered on top add brightness.
For extra richness, stir in 1/4 cup grated Parmesan at the end. Leftovers reheat gently with a splash of broth.