Chickpea and Tomato Rice Skillet
A hearty and comforting chickpea and tomato rice skillet that's both budget-friendly and satisfying, perfect for a quick lunch or dinner.
5 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
12g protein
65g carbs
7g fat
Ingredients
For 4 servings
- 2 cup canned chickpeas
- 1 cup white rice
- 1 can canned diced tomatoes
- 1 onion
- 2 clove garlic
- 2 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
- 2 cup water
Instructions
- 1
Drain and rinse the canned chickpeas.
- 2
Finely chop the onion and garlic.
- 3
In a large skillet, heat olive oil over medium heat.
- 4
Add the chopped onion and garlic to the skillet, sauté for 3-4 minutes until translucent.
- 5
Stir in the cumin and paprika, cook for 1 minute until fragrant.
- 6
Add the rice and canned diced tomatoes (with juices) to the skillet, stir well to combine.
- 7
Pour in the water, add salt and pepper to taste, and bring to a boil.
- 8
Reduce heat to low, cover the skillet, and let simmer for 10-12 minutes until the rice is cooked and liquid is absorbed.
- 9
Add the chickpeas, stir to combine, and cook for another 2 minutes until heated through.
- 10
Serve hot, seasoned further with salt and pepper if needed.
Cook it this week.
NeatEat plans Chickpea and Tomato Rice Skillet — and the rest of your week — around your budget, groceries included.