Description
A delicious and nutritious one-pan dish made with chickpeas, rice, and fresh vegetables.
Ingredients
Scale
- 1 cup long-grain rice (basmati or jasmine)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (14 oz) diced tomatoes (with juice)
- 1 medium red bell pepper, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 cup fresh parsley or cilantro, chopped
- 2 tbsp lemon juice
- to taste Salt and pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent (about 4 minutes).
- Add minced garlic and chopped red bell pepper; cook for an additional 3 minutes until softened.
- Stir in the rice and canned tomatoes (including juice), then add water or broth according to rice package instructions. Bring to a boil.
- Reduce heat to low, cover tightly, and cook for about 10-12 minutes.
- Gently fold in rinsed chickpeas along with cumin and paprika; continue cooking for another 5-7 minutes until liquid is absorbed.
- Remove from heat; stir in lemon juice and fresh herbs before serving warm.
Notes
- This dish can be served warm or at room temperature.
- For added flavor, feel free to customize with your favorite spices or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg