A bowl of grain with chickpeas, roasted to crunchy, dressed with pumpkin spice hummus and a handful of raw vegetables. The hummus here does double duty as both spread and sauce, so you'll use it generously. Throw everything together while the chickpeas toast.

Serves 2. 25 minutes, 10 at the stove.

About 650 calories a serving, 20 g protein, 120 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 2 cups water in a pot with 1/2 teaspoon salt and bring it to a boil. Stir in 1 cup rice, cover, and reduce to a simmer for 15 minutes.15 min
2. While the rice cooks, drain and pat dry 1 can of chickpeas. Toss them with 1 tablespoon oil and 1 minced garlic clove on a sheet pan, spread in a single layer, and roast at 400°F (200°C) for 12 minutes.12 min
3. Divide 2 cups fresh spinach or greens between two bowls. Top each with half the cooked rice, half the roasted chickpeas, and half the pumpkin spice hummus. Stir to combine.
4. Taste for salt and adjust if needed before serving warm.

Note Swap chickpeas for white beans if you prefer. Leftovers keep covered in the fridge for three days; reheat gently with a splash of water. Serve with crusty bread or a side of roasted root vegetables to stretch it further.