Winter greens, chickpeas and rice one-pot wonder


Prep time: 
5 minutes
Cooking time: 
20 minutes


The name says it all.


  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 tsp turmeric
  • 2 tsp chilli flakes
  • 2 tsp cumin (seeds or ground)
  • 500g cooked rice
  • 400g can chickpeas, rinsed and drained
  • 350 ml  stock
  • 180g winter greens such as kale, chard, spinach, beet greens, etc., trimmed and torn
  • juice and zest of 1 lemon
  • 50g chopped mixed herbs (whatever is available; coriander and flat-leaf parsley work well)
  • 1-2 tbsp sultanas (optional)
  • 140g thick Greek-style yoghurt


1. Place a frypan over medium heat on the hob. Add the olive oil and once shimmering, add the onion and cook until translucent. Add the spices and cook for 30 seconds or until fragrant and the onion is coated. Add the rice and chickpeas, stirring constantly.

2. Add the stock then reduce heat and simmer for 15 minutes or until completely warmed through and most of the stock has absorbed.

3. Push the torn green leaves leaves into the frypan to soften with the heat of the stew. Add the lemon juice and zest and cook for another minute. Remove from heat and scatter over herbs and sultanas, if using. Dollop with yoghurt and serve.

Photo Credit: Jonny Hughes @jonny2love
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