Spinach & chickpea stew (nohutlu ıspanak) with rice
A lunch for one: 575 kcal with 23 g of protein, 84 g of carbs and 18 g of fat, ready in 35 min.
- 35 min
- Lunch · 1 serving
- Turkish
- 575 kcal
Nutrition per serving
575 kcalEnergy: 16% protein, 57% carbs, 27% fat
- 23 gProtein
- 84 gCarbs
- 18 gFat
Fiber 17 gSugar 11 gSodium 640 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Spinach300 g
- Chickpeas, cooked100 g
- Onion½ (60 g)
- Tomato paste1 tbsp
- Olive oil1 tbsp
- Rice, dry45 g
- Lemon¼ (20 g)
- Chili flakes½ tsp
Method
- Soften the chopped onion in the olive oil for 4 minutes and stir in the tomato paste for 1 minute.
- Add the chickpeas and 150 ml hot water and simmer for 5 minutes.
- Add the washed, roughly chopped spinach, cover and cook for 8 minutes until wilted and tender; season with salt and chili flakes.
- Meanwhile cook the rice in 90 ml salted water for 12 minutes and rest it for 5 minutes.
- Serve the spinach next to the rice with a squeeze of lemon.
Make ahead
Cook the stew up to 2 days ahead; make the rice fresh.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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