Evening Meal Prayer and a Simple Supper Recipe

An evening meal prayer can mark a pause before supper, and this chickpea tomato stew with rice makes a welcoming meal to share afterward. The stew combines pantry staples, warm spices, and spinach in one pot; serve it over fluffy rice, with an optional short prayer for a quiet or communal table.

Ingredients

1½ cups (285 g) long-grain white rice
2¼ cups (530 ml) water, for the rice
½ teaspoon (3 g) fine salt, divided, plus more to taste
1 tablespoon (15 ml) olive oil
1 medium yellow onion (about 150 g), diced
2 medium carrots (about 160 g total), peeled if desired and diced
3 garlic cloves (about 9 g), finely chopped
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) smoked paprika
½ teaspoon (1 g) ground coriander
1 can (14½ oz / 411 g) crushed tomatoes
2 cans (15 oz / 425 g each) chickpeas, drained and rinsed (about 480 g drained)
2 cups (475 ml) vegetable broth
¼ teaspoon (0.5 g) black pepper
4 packed cups (120 g) baby spinach
1 tablespoon (15 ml) lemon juice, plus more to taste
Optional, for serving: ½ cup (120 g) plain yogurt and ¼ cup (15 g) chopped fresh parsley

Instructions

Prepare the rice. Rinse the rice in a fine-mesh strainer under cool running water until the water looks less cloudy, about 1–2 minutes. Put it in a medium saucepan with 2¼ cups (530 ml) water and ¼ teaspoon (1.5 g) of the salt. Bring to a boil over medium-high heat. Stir once, cover, and reduce the heat to low. Cook for 15 minutes without lifting the lid, then turn off the heat and leave it covered for 5 minutes. Fluff with a fork before serving. The rice cooks while you make the stew.
Chop and measure the stew ingredients. While the rice water heats, dice the onion and carrots, chop the garlic, and drain and rinse the chickpeas. Keep the spices, tomatoes, broth, and spinach close to the stove so they are ready to add. This preparation takes about 18 minutes in total when the rice rinsing and ingredient measuring are included.
Soften the vegetables. Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat. Add the onion and carrots with the remaining ¼ teaspoon (1.5 g) salt. Cook for 5 minutes, stirring occasionally, until the onion is becoming translucent and the carrots are just starting to soften. If the vegetables begin to stick, lower the heat slightly and add a tablespoon of water.
Bloom the spices. Stir in the garlic, cumin, smoked paprika, and coriander. Cook for about 30 seconds, stirring continuously, until fragrant. Avoid letting the garlic brown; burnt garlic can make the stew taste bitter.
Simmer the stew. Add the crushed tomatoes, chickpeas, vegetable broth, and black pepper. Stir well and bring the mixture to a gentle boil. Reduce the heat so it simmers steadily, partly cover the pot, and cook for 22 minutes, stirring every few minutes. The carrots should be tender but still hold their shape, and the broth should have a lightly thickened, spoonable consistency.
Finish with spinach and lemon. Stir in the spinach in a few batches, allowing each handful to wilt before adding the next. Cook for 1–2 minutes, then turn off the heat and stir in the lemon juice. Taste and adjust the salt, pepper, or lemon. If the stew is thicker than you like, stir in a little hot water or broth; if it is thin, simmer uncovered for a few more minutes.
Serve. Spoon the rice into shallow bowls and ladle the chickpea stew over or beside it. Add a spoonful of yogurt and a sprinkle of parsley, if using. If you would like to say an evening meal prayer, pause before serving or eating; a simple option is included below.

Tips

Choose the right pot and heat. A wide, heavy-bottomed pot helps the vegetables cook evenly and gives the stew room to simmer. Once the tomatoes and broth are added, keep the heat low enough for gentle bubbles. A hard boil can break down the chickpeas and splatter sauce onto the stove.
Adjust the texture to your preference. For a thicker stew, mash a few chickpeas against the side of the pot and stir them back in. For a looser, soupier bowl, add broth a little at a time. Make adjustments before serving so the finished rice does not absorb too much liquid while the meal sits.
Use substitutions thoughtfully. Regular paprika can replace smoked paprika, though the stew will lose some smoky flavor. Ground cumin is widely available; if you cannot find ground coriander, simply omit it rather than substituting whole coriander seeds without grinding them. Frozen spinach works too: use about 1 cup (150 g), thaw it, and squeeze out excess water before stirring it in.
Season at the end. Broth and canned tomatoes vary in saltiness. Taste after the stew simmers, then add salt gradually. Lemon juice brightens the flavor, but start with the listed tablespoon and add more only if you want a sharper finish.

Serving Suggestions

Serve the stew hot over rice, with yogurt and parsley on the side so diners can add as much as they like. Warm flatbread, pita, or crusty bread is useful for scooping up the sauce. A crisp cucumber and tomato salad, dressed simply with lemon and olive oil, adds a cool contrast; roasted cauliflower or green beans also make easy sides. If serving children or a group with different preferences, keep extra black pepper, chili flakes, and lemon at the table rather than making the whole pot spicy.

For a brief evening meal prayer, you might say: “May we be grateful for this food and for everyone who helped bring it to the table. May this meal give us a moment to pause, share, and care for one another. Amen.” Adapt the wording to suit your beliefs and household, or use a moment of silence instead. The prayer is optional; the recipe works just as well as an everyday supper without a formal blessing.

To make the table feel relaxed, serve the rice and stew in separate bowls and let everyone build their own portion. For a simple dinner for guests, put the parsley, yogurt, lemon wedges, and bread in small serving dishes before bringing the pot to the table. The stew is filling enough to serve as the main course, so sides can stay simple.

Variations

Add more vegetables: Stir in a diced red bell pepper with the onion, or add 1 cup (about 150 g) diced zucchini during the last 10–12 minutes of simmering. Zucchini releases moisture, so check the consistency before adding extra broth. Kale can replace spinach; remove tough stems, slice the leaves, and simmer them for about 5–8 minutes, until tender.

Make it more substantial: Add 1 cup (150 g) frozen peas during the final 3–4 minutes, or serve the stew with a fried or poached egg. If adding eggs, cook them separately and follow the USDA FSIS safe minimum internal temperature of 160°F (71°C) for egg dishes, checked with a food thermometer. For a fully plant-based bowl, leave off the yogurt or use an unsweetened plant-based alternative.

Change the grain: Brown rice, quinoa, or couscous can stand in for white rice, but their liquid amounts and cooking times differ, so prepare them according to their package directions. For a lower-effort serving, spoon the stew over a slice of toasted bread or serve it with flatbread. If you use a different grain, begin it early enough to finish alongside the stew.

Adjust the flavor: A pinch of chili flakes adds heat, while a teaspoon of dried oregano gives the stew a more herb-forward note. For a less smoky version, use regular paprika. A little extra lemon or a spoonful of yogurt can soften a strongly spiced bowl; avoid adding a large amount of either to the pot before tasting, since the balance is easier to control at the table.

Storage and Reheating

Refrigerate the stew and rice in separate shallow, covered containers within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Separating them helps the rice retain its texture and makes it easier to portion. If you will not eat the leftovers within that window, freeze them in meal-size portions; for best texture, use within about 2 months and thaw in the refrigerator before reheating.

Reheat only the amount you plan to serve. Warm the stew in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if it has thickened. Reheat rice with a tablespoon or two of water, covered, in a saucepan or microwave-safe dish; stir partway through so it heats evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Serve promptly, and avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

Can I make the stew ahead?
Yes. Cook the stew up to 3 days ahead and refrigerate it in a covered container within 2 hours of cooking. The flavors settle as it sits, and it may thicken, so loosen it with a little broth or water while reheating. Cook rice closer to serving if you prefer its freshest texture, or store it separately and reheat it safely.

Can I use dried chickpeas instead of canned?
Yes, but dried chickpeas need to be soaked and fully cooked before going into this recipe. Prepare them according to their package directions, then measure about 3 cups (480 g) cooked chickpeas for the stew. Do not add dry chickpeas directly to the pot: the short simmer is not long enough to cook them through.

How can I keep the rice from turning sticky?
Rinse it until the water is less cloudy, measure the water accurately, and keep the lid closed while it cooks. Letting the rice stand covered for 5 minutes after cooking helps the grains finish evenly. Fluff gently with a fork rather than stirring vigorously, which can break the grains and make them clump.

Is this stew spicy?
No; cumin, smoked paprika, and coriander add warmth and aroma, but the listed amounts do not make it hot. To add heat, offer chili flakes or a mild hot sauce at the table. For a very mild version, use regular paprika and omit any added chili.

Can I make the recipe without tomatoes?
Tomatoes provide much of the stew’s acidity and body, so leaving them out changes the result. For a tomato-free version, replace the can with 1½ cups (355 ml) extra broth and add 1 tablespoon (15 ml) lemon juice near the end; the stew will be lighter and less tangy. Taste before adding more lemon or salt.

What can I use instead of vegetable broth?
Water works, though the stew will taste less savory. Use water and season gradually with salt, tasting after the simmer. If using a salted stock or bouillon, check its label and reduce the added salt at the start to avoid an overly salty result.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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