Savoury Chickpea Fiesta
Vegan Friendly | 15 Minutes
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- 1 can 425g chickpeas, drained and rinsed
- 1 cup cooked rice
- 1 cup diced tomatoes
- 1 cup diced bell peppers (assorted colours)
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Cilantro or parsley for garnish
- In a large skillet, heat the vegetable oil over medium heat.
- Add the diced onions and sauté until they become translucent, about 2-3 min.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the ground cumin, chili powder, paprika, salt, and pepper.
- Cook for an additional 1-2 min to toast the spices.
- Add the diced bell peppers and cook for 2-3 min until they start to soften.
- Toss in the diced tomatoes and chickpeas.
- Stir everything for an additional 3-4 min until the chickpeas are heated through.
- Add the cooked rice to the skillet, and mix well with the chickpea and vegetable mixture.
- Cook for another 2-3 min until everything is well combined and heated.
- Taste and adjust seasoning if needed.
- Garnish with fresh cilantro or parsley if desired.
- Serve in a bowl or as a filling for tacos or wraps.