Chickpeas & Spinach
1 cup (uncooked) basmati rice (rinse if package directs)
2 cups water, plus 2 tablespoons for cooking the spinach
1 tablespoon olive oil
1 small (3 ounces) onion, cut into 1/4- to 1/2-inch dice (3/4 cup)
1 teaspoon ground cumin, or more to taste
1/8 teaspoon salt
1 cup home-cooked or canned cooked chickpeas (see headnote)
Finely grated zest of 1 medium lemon
3 ounces baby spinach leaves
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.
Pairs Well With
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.