Fragrant, vibrant, and deeply nourishing, this Arroz Verde with Chickpeas pairs herby green rice with hearty, protein-rich chickpeas for a simple, satisfying dish. Perfect as a main or a lively side, it brings fresh, feel-good energy to any table.
1 cup baby spinach
1 cup roughly chopped fresh parsley leaves
1 cup roughly chopped fresh cilantro leaves
2 cloves garlic, peeled
2 cups vegetable stock
1 cup water
¾ tsp salt
2 Tbsp extra virgin olive oil
1 onion, finely chopped
1 (15.5 oz) can chickpeas, drained and rinsed
1 ½ cups long-grain white rice, such as jasmine, rinsed and drained
1 dried bay leaf
Fresh lime wedges, for serving (optional)
In a high speed blender, add baby spinach, parsley, cilantro, garlic, vegetable stock, water and salt. Blend on high until smooth, about 1 minute. Set aside.
In a medium heavy pot or Dutch oven, heat olive oil over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add chickpeas and rice and saute an additional 2 minutes, or until grains are mostly dry. Add bay leaf and pureed herb and broth mixture to the pot; raise heat to bring to a boil. Once boiling, immediately reduce heat to low and let simmer, covered and undisturbed, for 15 minutes, or until rice is cooked and liquid has been absorbed.
Remove from heat and let rest, covered, for 5-10 minutes. Remove lid, fluff with a fork and remove bay leaf. Serve immediately with fresh lime wedges.
