Spicy Chickpea Stew with Basmati Rice

Servings

4

Cook Time

25 minutes

This hearty dish combines the warmth of Saturday Sauce with chickpeas for a spicy and smoky flavor. Served over fluffy basmati rice and topped with labneh, it's a comforting meal perfect for any occasion.

Ingredients

  • 16 oz. Saturday Sauce
  • 15 oz. canned chickpeas, (preferably Harissa Lemon Chickpeas)
  • 1 cup white basmati rice
  • 1.5 cups water
  • 1 tsp. extra virgin olive oil

Directions

  1. Rinse your basmati rice under cold water in a fine-mesh strainer until the water runs clear.
  2. Heat the olive oil in a pot and toast the washed rice for a few minutes.
  3. Once toasted, add the water, cover with aluminum foil and a lid, and reduce the heat to medium-low.
  4. Cook for about 25 minutes, until all the water has been absorbed.
  5. Uncover and fluff with a fork once the rice is soft.
  6. In another saucepan, combine the chickpeas and Saturday Sauce, and heat to a simmer.
  7. Add spinach, if using.
  8. To serve, spoon the rice into a bowl and top with the stewed mixture.
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