Cook wild rice and set aside.

Fry up onion, garlic, and cumin seeds.

Add cooked chickpeas.

Add in cooked wild rice.

Chop up sweet peppers and add to pan.

In the last few minutes, toss in chopped spinach.

Salt and pepper as needed. I love salt!

To serve: sprinkle with sunflower seeds, cilantro, and lime.

Really, really good and so close to using only one pan, but unless you have leftover wild rice, it has to be two.

*I’m not a huge fan of exact measurements for dinner. Use up what you have. The peppers were left from a school snack, and I had wild rice still from Thanksgiving shopping.

Peace and love,

Kristan