Chickpea and Veggie Rice Skillet
A quick and hearty chickpea and vegetable rice skillet, bringing everyday flavors to a wholesome budget-friendly dinner.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
58g carbs
8g fat
Ingredients
For 4 servings
- 2 cups chickpeas
- 1 cup white rice
- 1 carrot
- 1 cup frozen peas
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 cups vegetable broth
- salt — to taste
- black pepper — to taste
- 1 teaspoon cumin
Instructions
- 1
Rinse and drain the chickpeas and set aside.
- 2
Peel and dice the carrot and onion. Mince the garlic.
- 3
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- 4
Add diced carrot and frozen peas to the skillet, cooking for 3-4 minutes until the carrot begins to soften.
- 5
Stir in the rice and sauté for another 2 minutes to lightly toast.
- 6
Pour in the vegetable broth, add chickpeas, cumin, salt, and black pepper. Stir to combine.
- 7
Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until rice is tender and liquid is absorbed.
- 8
Fluff with a fork and serve hot.
Cook it this week.
NeatEat plans Chickpea and Veggie Rice Skillet — and the rest of your week — around your budget, groceries included.