Spinach and Chickpea Rice Pilaf

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic
• 1 yellow onion
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp cumin
• 1 cup long grain white rice
• 1/2 lb. frozen chopped spinach
• 15 oz. can chickpeas
• 1 fresh lemon
• 1 3/4 cup vegetable broth
• 1 oz. feta, crumbled

Directions

1. Finely chop the garlic and cut the onion into small dice. Warm the olive oil in a deep skillet over medium heat, then cook the onion and garlic until the onion turns soft and translucent, about 3-5 minutes.
2. Sprinkle in the smoked paprika, oregano, and cumin, then add the dry rice. Cook and stir over medium heat for about 2 minutes, so the rice and spices get lightly toasted. The rice should start to crackle and look a bit translucent.
3. Drain the chickpeas, then add them to the skillet with the frozen spinach; it can go in straight from the freezer. Grate the lemon zest and set it aside. Squeeze about 2 Tbsp of juice from the lemon into the skillet. Pour in the vegetable broth and stir everything together.
4. Cover the skillet and raise the heat to medium-high. Once the mixture comes to a boil, immediately lower the heat to low or just above low. Let it simmer for 20 minutes with the lid on. After 20 minutes, turn off the heat and leave it undisturbed for another 5 minutes.
5. Take off the lid and fluff everything with a fork, working the chickpeas and spinach evenly back through the rice. Scatter the lemon zest and crumbled feta over the skillet just before serving.