The Washington Post, March 11, 2009
This dish goes well with roasted meats or chicken, but it is so full of flavor that it can just as easily be a main course.
The amount of sodium can be kept in check in three ways: The rice is fragrant and needs no extra salt. The vegetables need only a small amount. Skip the canned chickpeas and cook your own.
To do so, soak dried chickpeas in water overnight, then drain. Place in a medium saucepan, and cover with water and a lid; cook over medium to medium-low heat for 90 minutes, until the chickpeas are tender. A half-cup of dried chickpeas yields 1 generous cup, cooked.
MAKE AHEAD: Chickpeas can be cooked, cooled and refrigerated 2 to 3 days in advance.
4 servings
Ingredients:
Directions:
Combine the rice and 2 cups of water in a medium pot over medium-high heat. When the water boils, reduce the heat to medium-low and cover, keeping the heat just high enough so that the water maintains a very low boil (barely bubbling). Cook for 20 minutes, remove from the heat and let rest (covered) for 5 minutes.
After the rice has cooked for about 15 minutes, start the vegetables: Heat the oil in a large skillet or saute pan over medium-high heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until it softens.
Add the cumin, salt and chickpeas; cook, stirring, for 2 to 3 minutes. Add the lemon zest and stir to combine, then add the spinach and 2 tablespoons of water. Cover and cook undisturbed for 2 to 3 minutes to wilt the spinach, then uncover and use tongs to incorporate it into the chickpeas. (If the spinach has not wilted, cover and let steam for 2 minutes.)
Divide the rice among individual plates. Top with the spinach-chickpea mixture; serve hot.
From columnist Stephanie Witt Sedgwick.
275 calories, 4g fat, 1g saturated fat, 0mg cholesterol, 76mg sodium, 54g carbohydrates, 5g dietary fiber, 3g sugar, 7g protein.
