Spiced Vegan Chickpea & Rice Skillet
A hearty, one-pan vegan dish featuring aromatic rice, chickpeas, and vegetables in a medium-spiced tomato sauce.
Cuisine: Mediterranean
Cooking time: 33 minutes
Serves: 4
Ingredients
- 1.5 cups long-grain rice
- 2 cups canned chickpeas (drained and rinsed)
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 15-oz can canned diced tomatoes
- 2.5 cups vegetable broth
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (optional)
Instructions
- 1. Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper for 5 minutes until softened.
- 2. Add garlic, cumin, paprika, coriander, and cayenne. Cook for 1 minute until fragrant.
- 3. Stir in tomato paste and cook for 1 minute, mixing well.
- 4. Add rice, chickpeas, diced tomatoes (with juice), vegetable broth, salt, and pepper. Stir to combine.
- 5. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes until rice is tender.
- 6. Remove from heat. Let stand covered for 5 minutes. Fluff rice, garnish with cilantro, and serve.
Browse more: Vegetarian · Vegan · Gluten Free
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