Former F&W editor Kay Chun creates a fast, vegetarian one-bowl meal by stir-frying cooked rice with chickpeas, spinach, and fragrant ginger and cumin.

Ingreadient

• 3 tablespoons canola oil
• 1 shallot, sliced
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon cumin seeds
• 4 cups cooked basmati rice
• One 14.5-ounces can chickpeas, drained and rinsed
• 4 cups curly spinach
• Kosher salt
• Pepper
• Lemon wedges, for serving

Direction

In a large nonstick skillet, heat the oil. Add the shallot and ginger and cook over moderate heat, stirring occasionally, until the shallot is golden, about 3 minutes. Add the cumin, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.

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