Rice with Vegetables and Chickpeas
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Source: https://recipheon.com/en/recipes/main-dishes/rice-with-vegetables-and-chickpeas
About this recipe
Rice with vegetables and chickpeas is a simple plant-based meal with fluffy rice, pan-fried chickpeas, and skillet-cooked vegetables. Chickpeas provide a filling base, carrot adds gentle sweetness, and bell pepper brings color and a fresher flavor. Cook the rice separately and let it rest for a few minutes so it does not clump when mixed with the other ingredients. Briefly pan-frying the chickpeas first gives them a more pleasant texture and helps them combine with the vegetables. Serve immediately after combining everything, while the rice is warm and the vegetables are still slightly firm.
Ingredients
Servings: 2
120 g rice
1/2 can of chickpeas
1 carrot
1/2 bell pepper
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Steps
Cook the rice until fluffy and set it aside, covered, so it stays warm while you pan-fry the chickpeas and vegetables.
Heat the olive oil in a skillet and cook the drained chickpeas for 2–3 minutes.
Add the carrot and bell pepper, then cook for another 3–4 minutes, until the vegetables soften slightly.
Add the rice to the chickpeas, carrot, and bell pepper. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper, then mix briefly so the ingredients combine without crushing the chickpeas.
Serve immediately, once the chickpeas are heated through and the carrot and bell pepper still retain some texture.
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