Spinach, chickpea, and lemon pilaf

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» Spinach, chickpea, and lemon pilaf


  • 1 tbsp sunflower oil
  • 1 red onion, peeled and finely chopped
  • 1 tsp ground turmeric 
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ¼ tsp dried chilli flakes
  • 250g (9oz) basmati rice
  • 600ml (1 pint/2½ cups) hot vegetable stock
  • 400g (14oz) can chickpeas, drained and rinsed
  • 4 generous handfuls of spinach leaves
  • Juice of 1 unwaxed lemon
  • Generous handful of coriander leaves, finely chopped
  • Generous pinch of sea salt flakes


  1. Heat the oil in a large saucepan over a medium–high heat and cook the onion for 2 minutes until softened but not browned.  Add the turmeric, cumin, garam masala, and chilli flakes and stir through for 1 minute.
  2. Pour in the rice and vegetable stock, reduce the heat to medium, then simmer for 8 minutes, stirring frequently  to avoid the rice sticking.
  3. Add the chickpeas and spinach and cook for a further  2 minutes.
  4. Remove from the heat and stir through the lemon juice and coriander. Season with sea salt.

Katy Beskow is a vegan food writer and author, cookery tutor and chef demonstrator. www.katybeskow.com @katybeskow

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