You can thank the Spanish (no, not the Italians) for bringing tomatoes from Mexico to Europe and for so many of our favourite dishes. This flavoursome rice with tasty chickpeas and fetta is a fitting celebration of our favourite fruit masquerading as a vegetable!
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baby spinach leaves
To prepare the ingredients, rinse the basmati rice well. Finely chop the brown onion, dice the red capsicum and zucchini into 2 cm cubes, and peel and crush the garlic. Drain and rinse the chickpeas, wash the baby spinach leaves, crumble the fetta cheese, and roughly chop the coriander.
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.
To serve, divide the Spanish chickpeas and rice between plates. Crumble over the fetta cheese and sprinkle with fresh coriander. Enjoy!