This food combination is considered very good for our health.. in my home it is very usual these days as we are fasting
Ingredients: 1 bowl of already cooked chickpeas (we usually use one portion of chickpeas’ soup from previous day), ½ cup of rice (I used basmati), 5 spring onions finely chopped, 1 big onion chopped, 1 leek sliced, 1 cup of chopped dill, 1 cup of chopped parsley, ½ kg of roughly chopped fresh spinach, salt, pepper, olive oil, 1 lemon juice (optional)
In a deep pot, we sauté the spring onions in medium fire, along with the onion and the leek. Then we add the rice and toss. We add the chickpeas soup, half the parsley and half the dill, and let the food slowly cook for 15’. Then we add the spinach and let further cook for 10’. In the end we season, add remaining dill and parsley and the lemon juice.
Generally, this plate needs to be juicy because rice tends to absorb the extra water; so, feel free to add broth or water accordingly. I didn’t add water as the chickpeas were in the form of soup, while also spinach during withering releases juices.
Enjoy!
