One-pot tomato spinach rice and chickpeas brings fluffy brown rice, hearty chickpeas, tomatoes and fresh spinach together in a savory dinner made in one pot.
Onion, garlic, tomato paste, smoked paprika and oregano give the rice plenty of flavor as it cooks, while chickpeas add substance without creating another cooking step. Fresh spinach goes in near the end so it wilts without disappearing into the dish.
Then lemon and parsley brighten everything before serving.
And since the entire dinner agreed to share one pot, cleanup has already received some excellent news. 😂
Why You’ll Love This Recipe
- One-pot cooking: The rice and vegetables cook together for easier preparation and cleanup.
- Made with everyday ingredients: Rice, canned chickpeas and tomatoes form the foundation.
- Hearty and satisfying: Chickpeas and brown rice make this substantial enough for dinner.
- Packed with vegetables: Tomatoes, spinach, onion and garlic add color and flavor.
- Easy to customize: Change the greens, beans or seasonings according to what you have.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon salt, plus more to taste
- 1 1/2 cups uncooked long-grain brown rice, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes with their juices
- 3 cups low-sodium vegetable broth, plus more if needed
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 4 cups fresh baby spinach
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped fresh parsley
Instructions
1. Cook the Onion
Heat the olive oil in a large heavy-bottomed pot or deep skillet with a tight-fitting lid over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
2. Add the Garlic and Seasonings
Add the minced garlic, tomato paste, smoked paprika, oregano, black pepper and salt. Cook for about 1 minute, stirring continuously.
The tomato paste should darken slightly as it cooks, helping develop a deeper savory flavor.
And garlic gets its usual brief appearance before the rest of dinner moves in. 😂
3. Add the Rice
Add the rinsed and drained brown rice. Stir for about 1 minute so the grains become evenly coated with the tomato mixture and seasonings.
4. Add the Tomatoes, Broth and Chickpeas
Pour in the diced tomatoes with their juices and the vegetable broth. Add the drained and rinsed chickpeas. Stir well, scraping the bottom of the pot to loosen any tomato paste or seasonings. Bring the mixture to a gentle boil.
5. Simmer the Rice
Once boiling, reduce the heat to low and cover the pot tightly. Simmer for approximately 35 to 45 minutes, or according to the cooking time recommended for your brown rice.
Avoid repeatedly lifting the lid while the rice cooks.
Yes, we know it’s in there. No, checking on it every four minutes will not make it feel supported. 😂
6. Check the Rice
After about 35 minutes, check the rice. The grains should be tender and most of the cooking liquid should be absorbed.
If the rice is still firm but the liquid has been absorbed, add 1/4 cup additional vegetable broth, cover and continue cooking for another 5 to 10 minutes.
Brown rice varieties can differ, so use the texture of the rice rather than the clock alone to determine when it’s ready.
7. Add the Spinach
Once the rice is tender, scatter the baby spinach over the top. Cover the pot again and let it stand over low heat for about 2 minutes. Remove the lid and gently fold the wilted spinach through the rice and chickpeas.
8. Let the Rice Rest
Remove the pot from the heat. Cover and let the rice rest for 5 to 10 minutes. This allows any remaining moisture to redistribute through the rice.
Fluff gently with a fork rather than aggressively stirring, which can make the rice sticky.
9. Finish and Serve
Stir in the fresh lemon juice and most of the finely chopped parsley. Taste and adjust the salt and black pepper if needed. Spoon into serving bowls and finish with the remaining parsley. Serve warm.
Yum’s Tips
Use long-grain brown rice. Different rice varieties require different amounts of liquid and cooking time, so changing the rice may require adjusting both.
Rinse the rice. Rinsing removes excess surface starch and helps the finished grains remain more distinct.
Use a tight-fitting lid. Trapped steam is an important part of cooking the rice evenly.
Keep the heat low. Once the liquid boils, a gentle simmer helps the rice cook without scorching the bottom.
Don’t keep lifting the lid. Each peek releases steam and heat from the pot.
Add spinach at the end. It needs only enough heat to wilt.
Let the rice rest. A short covered rest improves the final texture and gives the grains time to absorb remaining moisture.
Trust the rice, but verify eventually. We aren’t running a completely unsupervised operation here. 😂
Easy Variations
Use white beans: Cannellini or Great Northern beans can replace the chickpeas.
Add bell pepper: Cook diced red bell pepper with the onion for extra color and sweetness.
Add mushrooms: Brown sliced mushrooms before the onion for another layer of savory flavor.
Change the greens: Chopped kale can replace spinach, but add it a little earlier so it has enough time to become tender.
Add corn: Stir in corn with the chickpeas for additional color and texture.
Make it spicy: Add crushed red pepper flakes or a small pinch of cayenne with the seasonings.
Add cumin: A little ground cumin can move the flavor in a warmer, earthier direction.
Storage and Reheating
Allow leftovers to cool promptly before transferring them to covered containers and refrigerating.
When reheating, add a small splash of vegetable broth or water to help restore moisture. Warm gently in a covered skillet or microwave until thoroughly heated.
Because cooked rice requires careful storage, avoid leaving the finished dish sitting at room temperature for extended periods. Refrigerate leftovers promptly and use good food-storage practices.
Nutrition Highlights
Chickpeas provide plant-based protein and fiber, while brown rice contributes whole grains, carbohydrates and additional fiber.
Tomatoes, spinach, onion and garlic add vegetable variety and naturally occurring nutrients.
Using beans, whole grains and vegetables together creates a satisfying plant-forward dinner from relatively simple ingredients.
Perfect Pairings
One-Pot Tomato Spinach Rice & Chickpeas can stand on its own as a complete dinner, but simple vegetables make easy additions.
Serve it with roasted broccoli, green beans, zucchini or cauliflower.
A crisp leafy salad with lemon vinaigrette can provide a fresh contrast to the savory tomato rice.
Warm whole grain bread also works when you want an especially hearty meal.
Although between the rice, chickpeas and bread, you may want to alert the carbohydrate department that everybody showed up for the same shift. 😂
Yum’s Note
One-pot dinners earn their place in the kitchen by doing something very useful: making ordinary ingredients work harder.
This one-pot tomato spinach rice and chickpeas starts with rice and canned beans, then builds flavor with tomatoes, onion, garlic and seasonings before fresh spinach and lemon finish the dish.
Nothing complicated.
Nothing requiring six pans.
Just a warm, colorful dinner built from ingredients you can realistically keep around.
And when the pot is empty, cleanup has exactly one primary suspect. Case closed. 😂
Discover more simple plant-forward meal inspiration with 10 Everyday Power Bowls, featuring satisfying combinations built from everyday ingredients.
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If you make this One-Pot Tomato Spinach Rice & Chickpeas, leave a comment and share the recipe with someone who appreciates a dinner that doesn’t invite every pot in the cabinet to participate.