F&W’s Kay Chun creates a fast, vegetarian one-bowl meal by stir-frying cooked rice with chickpeas, spinach, and fragrant ginger and cumin.
3 tablespoons canola oil
1 shallot, sliced
1 tablespoon minced peeled fresh ginger
1 teaspoon cumin seeds
4 cups cooked basmati rice
One 14.5-ounces can chickpeas, drained and rinsed
4 cups curly spinach
Kosher salt
Pepper
Lemon wedges, for serving
In a large nonstick skillet, heat the oil. Add the shallot and ginger and cook over moderate heat, stirring occasionally, until the shallot is golden, about 3 minutes. Add the cumin, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.
