This plant-based, instant pot recipe of Dump & Bake Spinach Rice and Chickpeas makes for an incredibly easy and flavorful weeknight dinner.
Guess what I got my hands on? Vegan Richa‘s newest project, Vegan Richa’s Instant Pot Cookbook! I’m so excited because I’m always looking for low-key meals, and more ways to use my IP/multi-cooker. I’ve featured one of Richa’s books in the past, like for these baked pakoras from her second book.
To give you an idea of how this book is broken up, here’s a list of the chapters it includes! Which by the way, this book is a basically a tome, and will be a great resource in any kitchen.
- Basics – including sauces, spice mixes, and proteins.
- Indian Comfort Food
- Dals, Lentils, Beans & Peas
- Vegetables & Grains
- Soups & Chilis
- Curries & Stews
- Pasta & Casseroles
- Tacos, Burgers & Wraps
- Pot-in-Pot Meals
As you can see, you get all kinds of goodies throughout this book!
Notable Spinach Rice Ingredients
- White basmati rice – dried, and can be found at most markets.
- Fresh ginger and garlic – in a pinch you could likely replace these with dried, ground spices, if need be.
- Hot green chile – if you aren’t a huge fan of spice, use a little minced jalapeño or poblano pepper instead of Serrano.
- Chickpeas – I know some people have trouble digesting chickpeas, so white beans or even a block of crumble tempeh would be delicious in this!
- Garam masala – this is an Indian spice blend that is a bit easier to find in grocery stores now, but if you can’t, head to an international or Indian market!
Dump & Done Spinach Rice and Chickpea Recipe
I picked this recipe because y’all know I love a SUPER easy dump-and-cook-style recipe. As seen by my recipes like the Mediterranean-Inspired Rice Bake, and Chipotle Brown Rice Bake. So, now I have one of Richa’s to add to the rotation!
- 1 cup (185 g) uncooked white basmati rice
- 1 teaspoon safflower or sunflower oil
- 1 teaspoon minced fresh ginger
- 2 garlic cloves, minced (about 1 teaspoon)
- 1 hot green chile, such as serrano, finely chopped
- 1 1/2 cups (230 g) frozen spinach, thawed and squeezed
- 1/2 cup (90 g) chopped tomato
- 1/2 to 1 teaspoon garam masala
- 1 (15-ounce [425 g]) can chickpeas, drained, or 1 1/4 cups (213 g) cooked chickpeas
- 2 bay leaves
- 3/4 teaspoon salt
- 1 cup (240 ml) water
- Freshly squeezed lemon juice
- Red pepper flakes
- Chopped fresh cilantro
- Rinse the rice, then soak in warm water to cover for at least 15 minutes while you begin the recipe.
- Put the oil in the Instant Pot and tilt the pot to coat the bottom. Add the ginger, garlic, green chile, spinach, tomato, garam masala, chickpeas, bay leaves, salt, and water. Drain the rice, add it to the pot, and give it a good stir.
- Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 5 minutes.
- Once the cooking cycle is done, let the pressure release naturally for 8 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure. Open the lid and fluff the rice.
- Remove the inner pot (to keep the rice from continuing to cook) or transfer the rice to a serving bowl.
- Garnish with lemon juice, red pepper flakes, and cilantro.
Once the cooking cycle is done, you want to wait 7 to 8 minutes, then fluff up the rice really well and remove the inner pot, so that the rice does not get overcooked as the heating element is still hot.
• Substitute another cooked bean, such as black- eyed peas, mung beans, kidney beans, or white beans for the chickpeas.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 280Total Fat: 2gSaturated Fat: 1gSodium: 472mgCarbohydrates: 50gFiber: 5gSugar: 3gProtein: 8g
This post includes affiliate links.