Sautéed Garlic Spinach and Chickpea Rice Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A nourishing rice bowl featuring sautéed garlic spinach, spiced chickpeas, and fluffy steamed rice for a balanced vegetarian meal. This mediterranean-inspired rice & grains (vegetarian, gluten free) ready in about 30 minutes pairs basmati rice, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup basmati rice
• 2 cups water
• 2 tbsp olive oil
• 5 minced garlic cloves
• 6 cups fresh spinach
• 1 can (15 oz), rinsed and drained canned chickpeas
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp red chili flakes
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

Instructions

1. Step 1: Rinse 1 cup basmati rice under cold water until water runs clear. Combine rice and 2 cups water in a medium saucepan and bring to a boil over high heat.
2. Step 2: Reduce heat to low, cover, and simmer rice for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
3. Step 3: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
4. Step 4: Add 6 cups fresh spinach and cook, stirring frequently, for 3-4 minutes until wilted.
5. Step 5: Stir in 1 can (15 oz) rinsed chickpeas, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp red chili flakes, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes until chickpeas are warmed through and spices are fragrant.
6. Step 6: Fluff the cooked rice with a fork and divide into bowls. Top each with the sautéed spinach and chickpeas mixture. Serve with lemon wedges for squeezing over.