Creamy Roasted Pepper Rice with Golden Chickpeas

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Pat the cooked chickpeas very dry with kitchen towels and toss them in a bowl with 1 tablespoon olive oil, 1 teaspoon smoked paprika, the ground cumin, 1/2 teaspoon salt, and the black pepper.

2. 2

   Spread the chickpeas on a sheet pan and roast for 20 to 25 minutes at 425 °F / 220 °C, stirring halfway through, until golden and lightly crisp.

3. 3

   While the chickpeas roast, place the roasted red peppers, crushed tomato, and 1 cup (240 ml) of the vegetable broth in a blender. Blend until completely smooth.

4. 4

   Heat 2 tablespoons olive oil in a deep skillet or wide pot over medium heat. Add the yellow onion and cook for 4 to 5 minutes until translucent. Stir in the garlic, dried oregano, and the remaining teaspoon smoked paprika; cook for 30 seconds more.

5. 5

   Add the rinsed basmati rice to the pan and stir for 1 minute so it is well coated with the oil and aromatics.

6. 6

   Pour in the blended pepper sauce and the remaining 2 cups (480 ml) vegetable broth. Add the remaining salt, stir, and bring to a gentle boil. Reduce the heat, cover, and cook for 15 minutes, until the rice is tender and has absorbed most of the liquid.

7. 7

   Turn off the heat and add the fresh spinach so it wilts from the residual heat. Fold in the plain Greek yogurt and lemon juice, stirring gently until the rice is creamy and evenly combined.

8. 8

   Taste and adjust seasoning if needed. Serve the creamy rice in shallow bowls, top with the golden chickpeas, and finish with the chopped fresh parsley and, if desired, a small extra drizzle of olive oil.