I’m coming at you today to share one of my favorite easy recipes. Months ago, I was looking for a good chickpea recipe. I came across some on Budget Bytes, but I was lacking ingredients for a lot of them, so I decided to wing it. To my surprise, it turned out pretty tasty. Over time, I ended up just throwing chickpeas, tomatoes and spices into a pan without measuring, and eating it over rice with feta for a yummy and filling lunch or dinner. When I was home for Christmas, I wrote down what I did one day so my mom could have it, but then I lost it! No surprise there.
Earlier this week, I had about an hour until I needed to head out for babysitting and had no clue what to make for dinner to take with me. I had leftovers from the night before, but I ate them at lunch. I decided to start this recipe from scratch in hopes of sharing it on the blog, and I’m happy to say I ended up with the best edition of the recipe to date. I also added shrimp, which I don’t always do. It’s really good either way, so no worries if you’re not a shrimp fan-just leave it out! I won’t pretend to be a food blogger and tell you what types of tastes and complex flavors are in this dish, so just trust me and try it. It’s good.
The cook time says 45 minutes, because that’s how long brown rice takes and that’s what I used this time. You can make this go quicker by making the rice ahead of time, or choosing a grain that cooks quicker, like pearled couscous or white rice. On weeks when I have my life together (not this week) I make a bunch of rice on Sunday so it’s ready when I make something like this! The rest of it only takes about 20 minutes. This “technically” makes 4 servings, based off the amount of rice, but listen to your body and eat what you want 🙂 You know I couldn’t make it a whole post without saying something like that. I know it looks like a lot of ingredients, but don’t be overwhelmed! A lot is just spices.
Cook rice according to package instructions. When there are 20 minutes remaining, go on to step 2.
Sauté the olive oil and garlic in a deep skillet until it simmers, about 2 minutes.
Add the chickpeas, cumin, paprika, basil, oregano, lemon juice, and diced tomatoes. Cook on medium heat for 10 minutes. In the meantime, thaw the shrimp in a bowl of water.
Add the thawed shrimp. Tear the spinach into smaller pieces, and add half the bag. Stir it all and let it continue to simmer for about 10 minutes.
Serve over rice, top with feta, and enjoy!
Tips: if you’re planning to eat this for a few days in a row, don’t cook all the spinach at once. Go ahead and add the amount you’ll eat the first time, then the following times add spinach to the dish before microwaving and let it wilt in there. In my opinion, spinach gets yucky after a couple days in the fridge. The same goes for the feta-only add what you’re going to eat right then, otherwise it will get weird in the fridge. I hope that makes sense.
Let me know if you try it- it would seriously make my life! Thanks for stopping by today and I hope you have a great weekend.