Brown rice with chickpeas, spinach and turmeric

Ingredients

For 1 serving

• Brown rice60 g
• Cooked chickpeas130 g
• Spinach120 g
• Onion40 g
• Chopped tomatoes100 g
• Turmeric2 g
• Cumin1 g
• Extra virgin olive oil10 g
• Saltto taste

Method

1. Bring a pan of water to the boil, salt it, add the brown rice and cook for 35 minutes over medium heat, until tender; drain.
2. Meanwhile finely chop the onion, rinse and drain the cooked chickpeas, wash the spinach and drain it well.
3. When the rice has 20 minutes left, heat the olive oil in a frying pan over medium heat and fry the onion for 4–5 minutes, until translucent. Add the turmeric and cumin and stir for 30 seconds, until fragrant.
4. Add the tomato pulp, chickpeas and a pinch of salt and cook for 10 minutes over medium-low heat, until the sauce thickens; if it dries out too much, add a splash of water.
5. Add the spinach and stir for 2 minutes, until wilted. Adjust the salt and serve over the rice.