Lemon-Dill Chickpea and Spinach Rice Bake

Steps

1. Preheat the oven to 375°F (190°C). Brush a 9x13-inch baking dish with one quarter of the olive oil.
2. In a saucepan, bring the water and 2 g of the salt to a boil. Stir in the rice, cover, reduce to low and simmer 15 minutes until the water is absorbed. Remove from the heat and let stand covered 5 minutes.
3. While the rice cooks, heat the remaining three quarters of the olive oil in a large skillet over medium heat. Cook the onion 5 minutes until soft.
4. Add the garlic, cumin and red pepper flakes to the skillet and stir 1 minute until fragrant.
5. Add the spinach to the skillet and stir until just wilted, about 2 minutes. Stir in the chickpeas and remove from the heat.
6. Make the yogurt sauce: in a large bowl, whisk the Greek yogurt, egg, lemon zest, lemon juice, dill, black pepper and the remaining 3 g of salt until smooth.
7. Let the rice cool for a few minutes so it doesn't curdle the sauce, then fold the rice and the chickpea-spinach mixture into the yogurt sauce until evenly coated.
8. Spread the mixture in the prepared dish and sprinkle the Parmesan evenly over the top.
9. Bake uncovered 30 to 35 minutes, until set and the top is golden and the center reaches 160°F (71°C).
10. Let the casserole rest 10 minutes before cutting into four portions.