Exotic spinach and chickpeas pan

Name: Exotic spinach and chickpeas pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 30 g Raisins; 2 TABLESPOONS Almond slivers; 1 can(s) (425 ml) Chickpeas; 750 g leaf spinach; 200 g cherry tomatoes; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 1/8 l Vegetable broth (instant); 100 g Double cream cream cheese; 1-2 TABLESPOONS Soy sauce; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
30 g Raisins
2 TABLESPOONS Almond slivers
1 can(s) (425 ml) Chickpeas
750 g leaf spinach
200 g cherry tomatoes
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
1/8 l Vegetable broth (instant)
100 g Double cream cream cheese
1-2 TABLESPOONS Soy sauce
7-10 Tbsp Pepper

Directions

1
Prepare rice in boiling salted water according to package instructions. Rinse raisins and fold into the rice 2-3 minutes before the end of cooking time. Roast almonds in a pan without fat, remove.
2
Put the chickpeas on a sieve, rinse and drain. Clean the spinach and wash it thoroughly. Wash and halve the tomatoes. Peel onion and garlic and chop finely. Heat the oil in a pan.
3
Fry the onion and garlic in it. Add spinach, chick peas and tomatoes, add stock, bring to the boil. Stir in cream cheese. Season to taste with soy sauce and pepper. Drain rice, fold in almonds.
4
Arrange spinach-chickpeas pan and rice.