A swift supper that turns one can of chickpeas into something warm and substantial. The beans become tender and golden in a pan with garlic and spices, then rest on rice with wilted spinach. Buy fresh spinach to stretch the shelf.

Serves 2. 30 minutes, 15 at the stove.

About 810 calories a serving, 17 g protein, 145 g carbohydrate, 18 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 1 1/2 cups water in a pot over high heat. When it boils, add 3/4 cup rice, stir once, cover, and reduce heat to low. Cook until the water is absorbed, about 18 minutes. Do not remove the lid.18 min
2. While the rice cooks, drain one can of chickpeas and set aside. Mince 3 cloves garlic and dice 1/2 small onion. Heat 2 tablespoons oil in a large skillet over medium-high heat.
3. When the oil shimmers, add the diced onion and cook for 2 minutes, stirring often, until it softens. Add the minced garlic and cook for 30 seconds until fragrant, then add the drained chickpeas, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to coat.
4. Cook the chickpeas, stirring occasionally, for 5 minutes until they start to brown at the edges. The chickpeas are ready when they smell nutty and some are golden.5 min
5. Add 4 ounces fresh spinach to the skillet and stir until it wilts, about 2 minutes. Squeeze juice from half a lemon over the chickpeas and stir once more.2 min
6. Fluff the rice with a fork. Divide the rice between two bowls and spoon the chickpea mixture over the top. Serve with lemon wedges.

Note Swap the spinach for kale or frozen peas. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with yogurt or a fried egg on top to stretch the meal.