Spiced Chickpea and Spinach Pilaf
Make Spiced Chickpea and Spinach Pilaf, an Indian-Inspired dinner recipe with olive oil or coconut oil, yellow onion, chopped, garlic, minced. It has about 35 min, about 410 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Spiced Chickpea and Spinach Pilaf is an Indian-Inspired dinner recipe that takes about 35 min, makes 4 servings, has about 410 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
Recommended gear
As an Amazon Associate, Recipe Genius earns from qualifying purchases.
The one tool that makes chopping vegetables, herbs, meat, and meal prep faster.
View on Amazon
Takes the guesswork out of rice, grains, bowls, fried rice prep, and meal planning.
View on Amazon
Keeps homemade mixes, dressings, baking, rice, and seasonings consistent.
View on AmazonSpiced Chickpea and Spinach Pilaf ingredients
- 2 tbsp olive oil or coconut oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cumin seeds
- 0.5 tsp ground turmeric
- 1 tsp ground coriander
- 1.5 cups basmati rice, rinsed
- 3 cups vegetable broth
- 1 15-oz can canned chickpeas, drained and rinsed
- 5 oz baby spinach
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
How to make Spiced Chickpea and Spinach Pilaf
- Heat 2 tbsp olive oil or coconut oil in a large pot or Dutch oven over medium heat. Add 1 medium chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the pot. Sauté for another 1 minute until fragrant, being careful not to let the garlic burn.
- Stir in 1 tsp cumin seeds, 0.5 tsp ground turmeric, and 1 tsp ground coriander. Cook for 30 seconds, stirring constantly, allowing the spices to toast and become aromatic.
- Add 1.5 cups rinsed basmati rice to the pot. Stir well to coat the rice grains with the oil and spices, and toast for 1-2 minutes.
- Pour in 3 cups vegetable broth, 0.75 tsp salt, and 0.5 tsp black pepper. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
- After 15 minutes, remove the pot from the heat. Stir in the 1 (15-oz) can drained and rinsed chickpeas and the 5 oz baby spinach. The residual heat will wilt the spinach and warm the chickpeas.
- Re-cover the pot and let it rest for another 5-10 minutes. This resting period allows the rice to absorb any remaining liquid and steam, resulting in fluffy grains.
- Fluff the pilaf gently with a fork to combine the spinach and chickpeas evenly throughout the rice.
- Taste and adjust seasoning if necessary. Garnish generously with 0.25 cup fresh chopped cilantro before serving. This dish pairs well with a side of plain yogurt or a simple raita.
Spiced Chickpea and Spinach Pilaf FAQ
How do I make Spiced Chickpea and Spinach Pilaf?
Make Spiced Chickpea and Spinach Pilaf by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Spiced Chickpea and Spinach Pilaf?
The main ingredients include olive oil or coconut oil, yellow onion, chopped, garlic, minced, fresh ginger, grated, cumin seeds. The full ingredient list is included on this page.
How long does Spiced Chickpea and Spinach Pilaf take?
This recipe takes about 35 min, depending on prep speed and kitchen equipment.
How many calories are in Spiced Chickpea and Spinach Pilaf?
Recipe Genius estimates about 410 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
More recipes you might like
Browse related collections
Cook smarter with Recipe Genius
Generate recipes, build meal plans, and create shopping lists with Recipe Genius.