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Creamy Spanakorizo with Chickpeas

Feb 27, 2022 | Recipes To Impress, Savoury

INGREDIENTS:⁠

🌱 1 medium brown onion, diced⁠
🌱 4 cloves of garlic, chopped⁠
🌱 280g fresh baby spinach rinsed⁠
🌱 1 teaspoon dried mint⁠
🌱 2 cups vegetable stock⁠
🌱 1 cup medium grain rice⁠
🌱 Salt and Pepper to taste⁠
🌱 4 spring onions, chopped⁠
🌱 Juice and zest of one lemon⁠
🌱 2 Tbl nutritional yeast⁠
🌱 1 block of @thevegandairy Dill Chèvre⁠

METHOD:⁠

In a large pan over medium-high heat sauté the onion and garlic in 1-2 Tbl of water (or olive oil) for about 3-5 mins or until translucent. Add the spinach, and cook for a further 2 minutes or until slightly wilted. Add the dried mint, chickpeas, rice and vegetable stock and stir. Allow it to come to a boil before covering with a lid. Reduce the heat to med-low and let simmer for 20 minutes.⁠

Stir in the dill chevre, spring onions, nutritional yeast, lemon juice and zest, and season with salt and pepper. Cover and cook a further 5-10mins or until all the liquid has absorbed and the cheese has melted through.⁠

Serve with an extra squeeze of lemon and more spring onions or chives⁠.

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