SPEEDY & SIMPLE SPICED CHICKPEAS AND RICE

Ingredients

• 70 g Jasmine rice
• 320 g Chickpeas, canned, drained, rinsed, MRSJP
• 12 g Taco seasoning mix, MRSJP
• 18 g Tamari sauce, MRSJP
• 60 g Baby spinach
• 20 ml Vegetable broth, bouillon or consomme, low sodium

Method

1. Cook the rice according to the package directions.
2. Heat the vegetable stock in a pan over medium heat. Add the chickpeas and cook for three to five minutes or until warmed through.
3. Add the taco seasoning (or Mexican) and tamari and stir to combine. Add the spinach and stir until wilted. Season with salt and pepper to taste if needed.
4. Divide the cooked rice between plates and top with the spiced chickpeas.
5. Enjoy!