Use brown rice for this recipe, it fills you up for longer and contains more nutrients than white rice. Brown rice normally takes longer to cook than white rice but you can get pre-prepared versions that cook in 10 minutes.

Serves 2

250g spinach
1 x 220g tin chickpeas
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli powder
salt and black pepper
vegetable oil for frying
10-minute boil-in-the-bag brown rice, enough for two people

Cook the rice according to the instructions on the pack.

Heat the oil in a frying pan. Add the cumin, coriander and chilli powder and fry for a few seconds. Add the spinach and fry until almost wilted. Add the chickpeas, black pepper and a small amount of salt, cook gently until the chickpeas are warmed through.

Drain the rice and serve onto plates with the spinach and chickpea mixture on top.