SPANISH STYLE SPINACH, CHICKPEAS AND CAULIFLOWER RICE
This is a recipe I adapted from my friend, Kristen, who loves to make me lunch! She made me this rice, chickpea, spinach and onion sautee, which I dubbed “Sassy Spanish Rice”. She used Cayenne pepper and cumin. I switched it up with shallots vs. yellow onion, and smoked paprika instead of cayenne (my kids do not like heat). Now, as a way to boost the veggies and reduce the heaviness of brown rice (and arsenic load), I cut rice in half and added cauliflower “rice”. I hope you enjoy! Feel free to play around with it.
2 medium shallots, diced
2 cloves garlic, minced
2 tsp Extra Virgin Olive Oil
4 cups baby spinach (a package of fresh leaves)
1 can BPA free organic Garbanzo Beans (Chickpeas), drained and rinsed
1 small head of cauliflower, stemmed and cut into chunks.
2 tsp cumin
2 tsp smoked paprika
pinch sea salt
1/2- 3/4 cup cooked brown rice (optional)
Make the Cauliflower rice: Using a food processor, place raw cauliflower chunks in bowl and grind until it looks like rice. Process until all big chunks are gone and it loks almost like cous cous.
Heat olive oil over medium-low heat. Sautee Shallot and garlic until softening and fragrant. Add Spinach in batches, coating in oil and start to wilt. Once all of the spinach is just wilted, add cauliflower rice and stir to combine. Add in chick peas, cumin, paprika and sea salt. Mix well and stir to heat cauliflower rice and chickpeas. If you choose to, you can add the brown rice and mix well. I used the rice so my children and husband would feel more familiar and “full”. I halved the rice by adding the cauliflower rice. I enjoy the meal without the rice, however my family requested more than “just beans and vegetables”. This is a versatile dish that can be a main meal, a side, vegetarian, grain free… whatever you desire! Just spoon the Sassy Spanish Rice into shallow bowls and enjoy!