97 Shares
Vegan Spinach, Chickpea, and Lemon Pilaf

Katy Beskow

Vegan Spinach, Chickpea, and Lemon Pilaf

Try this simple one-pot vegan pilaf for a warming lunch, or serve it cold as a scrumptious side dish. 

Time: 15
Serves: 4
Print

This easy, spiced rice dish from the 15 Minute Vegan on a Budget cookbook is the answer to any potluck, weeknight meals, or picky eaters. Serve it up with grilled flatbreads and a vegan yogurt sauce for an extra dose of plant-based goodness. 

What you need:

1 tablespoon sunflower oil
1 red onion, peeled and finely chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
¼ teaspoon dried chilli flakes
1¼ cups cooked basmati rice
2½ cups hot vegetable broth
1 (14-ounce) can chickpeas, drained and rinsed
1 cup spinach
Juice of 1 lemon
¼ cup cilantro, finely chopped
⅛ teaspoon salt

What you do:

  1. In a large saucepan over medium heat, warm oil. Add onion and cook for 2 minutes until softened, but not browned. Add turmeric, cumin, garam masala, and chilli flakes, stir and cook for 1 minute.
  2. Pour in rice and vegetable broth, reduce heat to medium, and simmer for 8 minutes, stirring frequently to avoid rice sticking. Add chickpeas and spinach and cook for 2 more minutes. Remove from heat and stir in lemon juice and cilantro. Season with salt and serve.

JUST LAUNCHED! Vote for your favorite vegan products in the 2022 VegNews Veggie Awards.

Vote Now