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Microwave chickpea, spinach and tomato rice

Why it worksRice, chickpeas and spinach make a complete dinner in one bowl, with no stove, no dairy and no gluten.

Ingredients

• 150 g white rice
• 1 stock cubes
• 400 g chickpeas
• 200 g passata
• 225 g frozen spinach
• 3 g ground cumin
• 3 g paprika
• 15 ml olive oil

Method

1. Put the rice in a large microwave-safe bowl that holds at least 2 litres. Add 350 ml of water and the crumbled stock cube. Microwave without a cover on full power for 10 minutes.
2. Cover the bowl loosely with a plate and microwave for 4 more minutes. Leave it covered for 5 minutes.
3. Stir in the drained chickpeas, the passata, the frozen spinach, the cumin, the paprika and the olive oil. Cover and microwave for 5–6 minutes, stirring halfway, until the spinach has melted and it is hot all the way through.
4. Taste and add salt. Hold the bowl with a tea towel, because it is very hot.

A portion: about 560 kcal · 18 g protein · 85 g carbs · 13 g fat