Recipe: Chickpea and Spinach BiryaniDescription: A flavorful vegetarian biryani featuring chickpeas, spinach, olives, and sun-dried tomatoes, topped with crumbled feta cheese and fresh mint.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 1 cup short-grain rice, 2 tablespoon olive oil, 1 piece cinnamon, 3 piece cardamom pods, 1 teaspoon smoked paprika, 1 large onion, 2 clove garlic, 1 can chickpeas, 2 cup spinach, 0.5 cup sun-dried tomatoes, 0.5 cup olives, 2 cup vegetable broth, 0.5 cup feta cheese, 0.25 cup mintInstructions: Rinse the short-grain rice under cold water until the water runs clear, then set aside. In a large pot, heat olive oil over medium heat. Add the cinnamon stick, cardamom pods, and smoked paprika. Sauté for 1 minute until fragrant. Add chopped onion and garlic to the pot and cook until the onion becomes translucent, about 5 minutes. Stir in the chickpeas, spinach, sun-dried tomatoes, and olives. Cook for 3-4 minutes until the spinach wilts. Add the rinsed rice to the pot, stirring to coat it with the spices and vegetables. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff the biryani with a fork. Top with crumbled feta cheese and fresh mint just before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, Indian, main courseThis Chickpea and Spinach Biryani recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.