Spicy Chickpea & Rice Bowl
A flavorful and nutritious bowl combining spiced chickpeas with fluffy rice, topped with fresh herbs and optional extras for a customizable meal.
Ingredients
Grains
- 1 cup brown rice or basmati rice
- 2 cups water or vegetable broth
Vegetables & Legumes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 15 oz cans chickpeas, drained, rinsed, and patted dry
- 1 cup diced tomatoes (fresh or canned)
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ¼–½ teaspoon cayenne pepper (to taste)
- 1 teaspoon salt (or to taste)
Fresh Herbs & Citrus
- Juice of 1 lemon lemon juice
- ¼ cup chopped fresh cilantro or parsley
Optional Toppings
- various Avocado, pickled onions, tahini, yogurt, feta, microgreens, hot sauce (as desired)
Instructions
- Cook rice: rinse rice, then simmer in water or broth for 15–25 minutes until tender. Fluff and set aside.
- Drain and dry chickpeas. Sauté onion in olive oil until translucent, then add garlic and cook briefly.
- Add spices and cook for 30 seconds, then stir in tomatoes and chickpeas. Cook for 8–10 minutes to absorb flavors.
- Remove from heat, stir in lemon juice and herbs. Serve chickpeas over rice, topped with desired extras.
Notes
Adjust cayenne and salt to taste for desired heat and flavor.