Rice and Spinach Pot with Sweet Potatoes

Ingredients

• 1 stalk leeks
• 1 clove garlic
• 1 tbsp Rapeseed Oil
• 400 g whole grain rice
• a pinch saffron threads
• 800 ml vegetable broth
• 400 g sweet potatoes
• 200 g chickpeas (drained; canned)
• 20 g spinach (about 0.25 bunch)
• Salt
• Pepper

Instructions

1. 1.

   Slice the leek lengthwise, wash and cut into pieces. Peel and finely chop the garlic.

2. 2.

   Heat oil in a pan. Add leeks and garlic, sauté until translucent over medium heat. Add rice, saffron, and broth; cover and simmer on low for about 10 minutes.

3. 3.

   Meanwhile peel and cube the sweet potatoes. Rinse chickpeas under cold water and drain. Add both to the rice and continue cooking for another 10–15 minutes.

4. 4.

   While that cooks, wash and dry spinach. Add it to the pot and cook for 2–3 minutes. Season with salt and pepper, divide onto four plates, and serve immediately.