Spinach and Chickpea Rice Pilaf

This is sort of a deconstructed spanakopita-type thing; Daniel and I tried hard to make it taste kind of Greek-by-way-of-the-Middle-East, and I think it worked. Anyway, it was delicious, and since I made up the recipe I get to blog it. (Dan can blog it too if he wants, I don't care. I'm making things up. Okay.)

ingredients

2 tin chickpeas (approx 32 oz)

1 onion

garlic

1.5 c. brown rice and 3 c. water or so

some veg bullion (we used one packet, really not worthwhile)

feta

2 boxes frozen spinach (20 oz or possibly grams, I forget)

1.5 T olive oil

lemon juice, cumin, fennel, dill, coriander, nutmeg, pepper, salt, thyme, basil, etc.

methodology

1. chop onion and saute in pan with garlic and olive oil plus cumin, fennel, dill, coriander, thyme, nutmeg, salt, pepper [&c...]. Put rice, bullion, and water in another pan and cook until it is done.

2. Melt spinach in microwave, squeeze out, and add to onion mixture (be careful, it will be quite hot; do not burn yourself). Add in chickpeas. When rice is done, mix it in and adjust the seasoning to taste. Squeeze half a lemon over it, sprinkle with feta, serve.

notes

*If you had dry (soaked) chickpeas you could stick them in the pan with the rice and cook it all together, but since ours were pre-cooked and we had limited pot space, we figured why bother.

*This was super awesome and approximately 250 calories per serving. Actually that's a very generous estimate.

*This makes a lot. Easily enough for five people. We were two people. I cannot scale recipes for love or money. Apparently.

*Scores a perfect 0/7 on the disaster scale.

*No more notes; I'm going to bed. Make sure you read the comic.