A hearty olive-oil dish that combines spinach with chickpeas and rice. With vegetables and legumes together, it also works well as a main dish on its own.
Sauté the finely chopped onion in olive oil until tender.
Add the coarsely chopped spinach and cook over low heat until it releases its own liquid. Note: Do not boil the spinach beforehand; doing so will extend the recipe’s cooking time and reduce its nutritional value.
Add the cooked chickpeas, rice, water, and salt. Cook over low heat until the rice is tender.
Serve warm or chilled.
Important: Sauté the spinach directly without boiling it first; excess water can lengthen the cooking time. Allergens: contains no common allergens.
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