A shelf-ready dinner that needs only rice and heat. The kale and chickpeas are already seasoned and cooked, so you warm them while rice cooks alongside. Tangy, spiced, and done in thirty minutes.

Serves 2. 30 minutes, 5 at the stove.

About 630 calories a serving, 12 g protein, 122 g carbohydrate, 9 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a boil in a pot with a pinch of salt. Stir in 3/4 cup rice, return to a boil, then cover and reduce heat to low. Cook for 18 minutes without lifting the lid, until the rice is tender and water is absorbed.18 min
2. While the rice cooks, warm 1 tablespoon of oil in a skillet over medium heat. Pour in the entire package of garlicky kale with tandoori chickpeas and stir often until hot through, about 5 minutes. Taste and add salt if needed.5 min
3. When the rice is done, fluff it with a fork and divide between two bowls. Top each with the warm kale and chickpeas and serve.

Note Swap rice for couscous or farro if you prefer. Leftovers keep in the refrigerator for three days and reheat gently on the stovetop. Serve with a squeeze of lemon or a dollop of yogurt on the side.