Spanish Chickpea Rice & Crumbled Fetta

Place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain.

Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion, red capsicum and zucchini, and cook, stirring, for 5 minutes, or until soft. Add the garlic and smoked paprika, and cook for 1 minute, or until fragrant. Add the diced tomatoes and chickpeas, and stir until combined. Reduce the heat to a medium-low and simmer for 5-10 minutes. Season to taste with salt and pepper.

Once the sauce has thickened, add the baby spinach leaves and cook for 1-2 minutes, stirring, until they are wilted. Season with salt and pepper.