Smoky Chickpeas with Spinach and Tahini

Ingredients

• 1 can (15 oz) no-salt-added canned chickpeas, drained and rinsed
• 3 tbsp extra-virgin olive oil
• 5 oz baby spinach
• 3 tbsp tahini
• 1 whole lemon, juiced
• 4 cloves garlic cloves, thinly sliced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 cup cherry tomatoes, halved
• 3 tbsp raw pumpkin seeds
• 1/4 tsp fine sea salt
• 1 pouch (8.8 oz) cooked brown rice (microwave pouch)

Instructions

1. Tip the drained chickpeas onto a clean towel and roll them around for a few seconds. Getting them dry is what lets them blister instead of steam, so take the extra ten seconds here.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high until it shimmers and moves like water when you tilt the pan, about 1 minute. Add the chickpeas in one layer and leave them alone for 3 minutes — you want to hear a steady sizzle and see the undersides turn golden and split before you stir.
3. Add the sliced garlic, smoked paprika, and cumin and stir constantly for 45 seconds, until the garlic is pale gold at the edges and the spices smell toasty. Do not let the garlic brown past that — it turns bitter fast in a hot dry pan.
4. Add the halved cherry tomatoes and the salt. Cook 2 minutes, pressing a few tomatoes against the pan with your spoon so they burst and release their juice — that liquid lifts the browned spice off the bottom.
5. Add the baby spinach in two handfuls, stirring after each, and cook about 1 minute until it has collapsed to roughly a quarter of its volume and turned glossy dark green. Slide the pan off the heat.
6. Whisk the tahini, lemon juice, remaining 1 tablespoon olive oil, and 3 tablespoons cold water in a small bowl. It will seize and look broken at first — keep whisking and it comes back together smooth and pourable, like heavy cream.
7. Microwave the brown rice pouch for 90 seconds and divide between two shallow bowls. Spoon the chickpeas over the rice, pour the tahini sauce across, and scatter the pumpkin seeds on top so they stay crunchy.

Nutrition (per serving)

Calories

784

Protein

26 g

Fat

44 g

Carbs

77 g