Spinach Rice Bowl

Ingredients

Instructions

1. 1

   Cook 1 cup of rice (brown or white) according to package directions. Time it so the rice finishes about when you're done with the toppings.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high. Add 1 can of drained, rinsed chickpeas (patted dry — wet chickpeas don't crisp). Cook 5-6 minutes, stirring occasionally, until they're crispy and lightly golden.

3. 3

   Push the chickpeas to one side. Add 4 cloves of minced garlic to the empty side, cook 30 seconds until fragrant (don't brown the garlic — it turns bitter).

4. 4

   Add 8 oz of fresh baby spinach in three batches — it wilts down dramatically. Toss with the garlic and chickpeas. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and a squeeze of half a lemon. Total cook time for spinach: about 90 seconds.

5. 5

   In a separate small skillet, fry 2 eggs in a teaspoon of olive oil until the whites are set but the yolks are still runny — about 3 minutes. Sprinkle with salt and pepper.

6. 6

   Build the bowls: rice on the bottom, spinach-chickpea mixture on top, fried egg crowning everything. Drizzle with extra olive oil, a sprinkle of flaky sea salt, red pepper flakes, and a scatter of chopped fresh dill or parsley. Pop the yolk just before eating.