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Tomato-Chickpea Rice Bowls

Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegetarian dish combining chickpeas, tomatoes, and spinach, served over rice for a satisfying meal.

Ingredients

Canned Goods

  • 16 oz no-salt-added chickpeas (drained and rinsed)
  • 28 oz San Marzano whole tomatoes (undrained and diced)
  • 14.5 oz low-sodium chicken broth
  • 0.75 cups rice
  • 1 red onion chopped
  • 4 cloves garlic (minced)
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 5 oz baby spinach

Instructions 

  • Combine chickpeas, tomatoes, broth, onion, garlic, oregano, paprika, salt, and pepper in a slow cooker.
  • Cover and cook on HIGH for 5.5 to 6 hours.
  • Stir in spinach, cover, and let stand for 3 minutes until wilted.
  • Serve over cooked rice.

Notes

Use quick-cooking rice to save time.
Calories: 350kcal
Cost: $12
Course: Main Course
Cuisine: American
Keyword: Chickpeas, rice, tomatoes