Spiced Chickpea and Tomato Rice
A comforting and filling dish of spiced chickpeas with tomato-infused rice, perfect for a quick and wholesome dinner.
5 min
Prep
15 min
Cook
4
Serves
390
Calories
Macros · per serving
11g protein
66g carbs
8g fat
Ingredients
For 4 servings
- 1.5 cups brown rice
- 2 cups canned chickpeas
- 1 can canned diced tomatoes
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
- 2.5 cups water
Instructions
- 1
Rinse the rice under cold water until the water runs clear and set aside.
- 2
Drain and rinse canned chickpeas under cold water and set aside.
- 3
Peel and finely chop the onion and garlic cloves.
- 4
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onion is translucent, about 3-4 minutes.
- 5
Add ground cumin, ground coriander, and paprika to the pot, stirring until fragrant, about 1 minute.
- 6
Add the rinsed rice, canned diced tomatoes with their juice, chickpeas, and water to the pot. Stir well to combine.
- 7
Season with salt and black pepper to taste. Bring the mixture to a boil.
- 8
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
- 9
Fluff the rice with a fork and serve hot.
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