Description
A flavorful and nutritious dish combining chickpeas, bell peppers, and rice, perfect for a wholesome meal.
Ingredients
Scale
- 1 cup long-grain rice (basmati preferred)
- 1 can (15 oz) low-sodium chickpeas, drained
- 1 cup bell peppers, chopped (mixed colors)
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 2 cups vegetable broth
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water until it runs clear.
- In a large pan, heat olive oil over medium heat. Sauté garlic until fragrant.
- Add chopped bell peppers and stir-fry for about 5 minutes until softened.
- Stir in the rinsed rice and vegetable broth; bring to a boil, then reduce heat to low and cover tightly.
- Simmer for about 18 minutes or until liquid is absorbed. Remove from heat.
- Fluff rice with a fork and fold in chickpeas, lemon juice, oregano, thyme, salt, and pepper.
- Serve warm for an unforgettable meal!
Notes
- For extra flavor, consider adding a dash of your favorite hot sauce.
- This recipe can be served as a main dish or a side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg