Spiced Chickpea and Vegetable Rice
A hearty and flavorful dish featuring chickpeas and mixed vegetables, perfectly spiced and served with fluffy white rice for a satisfying meal.
10 min
Prep
30 min
Cook
4
Serves
350
Calories
Macros · per serving
11g protein
65g carbs
7g fat
Ingredients
For 4 servings
- 2 cups white rice
- 2 cups canned chickpeas
- 1 carrot
- 1 cup frozen peas
- 1 cup canned chopped tomatoes
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- salt — to taste
- black pepper — to taste
- 4 cups water
Instructions
- 1
Rinse the white rice under cold water until the water runs clear.
- 2
In a large pot, bring 4 cups of water to a boil, add a pinch of salt, then add the rice. Cook for 15 minutes or until tender. Drain any excess water and set aside.
- 3
While the rice is cooking, peel and dice the carrot and onion, and mince the garlic cloves.
- 4
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
- 5
Add the carrot, cumin, coriander, and chili powder to the skillet, and cook for another 3-4 minutes until the carrot is slightly softened.
- 6
Drain and rinse the canned chickpeas, then add them to the skillet along with the canned chopped tomatoes and frozen peas. Stir well and let simmer for 10 minutes, allowing the flavors to meld.
- 7
Season the vegetable mixture with salt and black pepper to taste.
- 8
Serve the chickpea and vegetable mixture over the cooked white rice, and enjoy while warm.
Cook it this week.
NeatEat plans Spiced Chickpea and Vegetable Rice — and the rest of your week — around your budget, groceries included.