Chickpea and Vegetable Rice Skillet
A quick and hearty chickpea and vegetable rice skillet, perfect for an affordable and satisfying vegan meal.
5 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
10g protein
60g carbs
5g fat
Ingredients
For 4 servings
- 1 can canned chickpeas
- 1 cup rice
- 1 can canned diced tomatoes
- 1 cup frozen mixed vegetables
- 1 onion
- 2 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
- 2 cups water
Instructions
- 1
Drain and rinse the canned chickpeas.
- 2
Dice the onion and mince the garlic cloves.
- 3
In a large skillet, heat the olive oil over medium heat.
- 4
Add the onion and garlic to the skillet and sauté until the onion is translucent, about 3 minutes.
- 5
Add the cumin and paprika, and cook for another 1 minute to release the flavors.
- 6
Add the rice to the skillet, stirring to coat it in the oil and spices.
- 7
Pour in the canned diced tomatoes and water, then add the chickpeas and frozen mixed vegetables.
- 8
Season with salt and black pepper to taste.
- 9
Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
- 10
Fluff the rice with a fork, adjust seasoning if needed, and serve hot.
Cook it this week.
NeatEat plans Chickpea and Vegetable Rice Skillet — and the rest of your week — around your budget, groceries included.