Smoky Chickpea Carrot Rice Skillet

Ingredients

• 1 Tablespoon Olive oil - 1 tablespoon
• 2 Count Carrots, diced - 2 medium (about 1 cup), About 1 cup diced carrots.
• 2 Count Garlic, minced - 2 cloves, minced
• 2 Tablespoon Tomato paste - 2 tablespoons
• 1 Teaspoon Smoked paprika - 1 teaspoon
• 1 Can Canned diced tomatoes with juices - 1 can (14.5 ounces), Use the canned tomatoes with their juices.
• 1 Can Canned chickpeas, rinsed and drained - 1 can (15 ounces), rinsed and drained
• 1 Cup Water - 1 cup
• 1 Cup Instant brown rice - 1 cup
• 4 Cup Fresh spinach, roughly chopped - 4 cups, roughly chopped
• 1 Count Lemon, zested and juiced - 1 medium, Use both zest and juice.
• 0.75 Teaspoon Fine salt - 3/4 teaspoon, Divided: 1/2 teaspoon during carrot cooking and 1/4 teaspoon at the end.

Instructions

1. Prepare ingredients

   1. *Dice the carrots*, *mince the garlic*, rinse and drain the chickpeas, roughly chop the spinach, and *zest and juice the lemon*.

2. Soften carrots

   2. Heat olive oil in a large skillet over *medium heat*. Add carrots and *1/2 teaspoon salt*; cook, stirring often, until *slightly softened*, about *4 minutes*.

3. Bloom aromatics and spices

   3. Stir in garlic, tomato paste, and smoked paprika. Cook for *1 minute*, stirring constantly, until the paste *darkens slightly* and the paprika smells *toasty*.

4. Add tomatoes, chickpeas, and water

   4. Add diced tomatoes with juices, chickpeas, and water. *Scrape the skillet bottom*, bring to a *steady simmer*, and cook for *2 minutes*.

5. Cook the rice

   5. Stir in instant brown rice, cover, reduce heat to *low*, and cook until the rice is *tender* and the liquid is *mostly absorbed*, about *8 to 10 minutes*.

6. Finish with spinach and lemon

   6. Fold in spinach and cook uncovered until *just wilted*, about *2 minutes*. Turn off heat, stir in *lemon zest*, *lemon juice*, and remaining *1/4 teaspoon salt*, then serve warm.