Prep10 min
Cook25 min
Total35 min
Serves4
Ingredients
- 1 cup long grain white rice
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 1/2 cup plain yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Fresh parsley or cilantro for garnish
Instructions
- Cook the rice according to package instructions. Once cooked, fluff with a fork and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onions and sauté for 3-4 minutes until soft and translucent.
- Add the diced red and green bell peppers to the skillet. Cook for another 5 minutes until veggies are tender but still slightly crisp.
- Push vegetables to the side. Add remaining 1 tablespoon olive oil to the empty side and add chickpeas. Sprinkle cumin, smoked paprika, cayenne pepper (if using), salt, and pepper over chickpeas. Stir frequently and cook for 5-7 minutes until chickpeas are heated through and slightly crispy on the edges.
- While the chickpeas and veggies cook, prepare the yogurt-tahini drizzle by whisking together the plain yogurt, tahini, lemon juice, and minced garlic. Add a pinch of salt to taste.
- To assemble, divide the rice evenly among 4 bowls. Top with the spiced chickpea and pepper mixture.
- Drizzle the yogurt-tahini sauce generously over each bowl.
- Garnish with freshly chopped parsley or cilantro and serve warm.
Chef tips
- For a vegan option, substitute the plain yogurt with dairy-free yogurt or a drizzle of tahini mixed with a little water and lemon juice.
- If you don’t have smoked paprika, regular paprika or chili powder can work but adjust cayenne for heat preference.
- To save time, cook rice in a rice cooker or use pre-cooked frozen rice packets.
- Add extra protein by topping with a fried egg or grilled chicken if desired.
Pros
- Uses affordable pantry staples like canned chickpeas and rice.
- Quick and easy to prepare with minimal cooking skills.
- Vegetarian and easily adaptable to vegan diets.
Cons / watch-outs
- Contains dairy unless yogurt is substituted for vegan diets.
- Flavor depends on spices which might need adjustment to individual taste.
Diet & nutrition notes
Diet notes: Vegetarian; can be made vegan with substitutions; gluten-free if using certified gluten-free ingredients.
Nutrition note: This rice bowl provides a good balance of carbohydrates from the rice, plant-based protein and fiber from chickpeas, and healthy fats from olive oil and tahini. The yogurt adds beneficial probiotics and calcium. Moderate in calories, it is filling and nut
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