Name: Lemony Chickpeas
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 cups uncooked instant brown rice -; 1 tablespoon olive oil -; 1 medium onion, chopped -; 2 cans (15 ounces each) chickpeas, rinsed and drained -; 1 can (14 ounces) diced tomatoes, undrained -; 1 cup vegetable broth -; 1/4 teaspoon crushed red pepper flakes -; 1/4 teaspoon pepper -; 1/2 teaspoon grated lemon zest -; 3 tablespoons lemon juice -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lemony Chickpeas

1. 2 cups uncooked instant brown rice -

2. 1 tablespoon olive oil -

3. 1 medium onion, chopped -

4. 2 cans (15 ounces each) chickpeas, rinsed and drained -

5. 1 can (14 ounces) diced tomatoes, undrained -

6. 1 cup vegetable broth -

7. 1/4 teaspoon crushed red pepper flakes -

8. 1/4 teaspoon pepper -

9. 1/2 teaspoon grated lemon zest -

10. 3 tablespoons lemon juice -

How to cook deliciously - Lemony Chickpeas

1. Stage

Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender.

2. Stage

Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice.