Golden chickpeas sizzle with cumin and smoked paprika in this vibrant, 30-minute stir-fry recipe.

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

• 1½ cups (300g) white or brown rice
• 3 cups (720ml) water or vegetable broth
• 2 tbsp (30ml) olive oil or sesame oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp (10g) fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 can (15oz/425g) chickpeas, drained and rinsed
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional)
• 5 oz (140g) fresh spinach, roughly chopped
• 1 tbsp (15ml) soy sauce or tamari
• 1 tbsp (15ml) maple syrup or agave
• Salt and black pepper to taste
• 1 tbsp sesame seeds (for garnish)
• Pinch of salt (for rice)

Instructions

1. Cook the Rice:
   Rinse rice under cold water. Combine rice, water/broth, and pinch of salt in a pot.
   Bring to a boil, then reduce heat to low. Cover and simmer:
   – White rice: 15–18 minutes
   – Brown rice: 35–40 minutes
   Remove from heat. Let sit covered for 5 minutes, then fluff with a fork.
2. Sauté Aromatics:
   Heat oil in a large skillet or wok over medium-high heat.
   Add onion and sauté for 3 minutes until softened.
   Stir in garlic, ginger, and bell pepper. Cook 2 minutes more.
3. Toast Chickpeas and Spices:
   Add chickpeas, cumin, smoked paprika, and red pepper flakes.
   Stir-fry for 3 minutes until chickpeas are lightly golden.
4. Wilt Spinach and Season:
   Reduce heat to medium. Add spinach, soy sauce, and maple syrup.
   Toss until spinach wilts (1–2 minutes). Season with salt and pepper.
5. Serve:
   Divide rice among bowls. Top with stir-fry.
   Garnish with sesame seeds.