Chickpeas with Tomatoes and Rice

Ingredients

• Chickpeas1/2 cup (100 g)
• Rice3/4 cup (150 g)
• Oil1/2 tablespoon (5 ml)
• Tomato2 count (260 g)
• Garlic1/2 clove (2 g)
• Onion1/4 count (38 g)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and chickpeas.

2. 2

   Step 2

   Make a cross-shaped cut on top of the tomato. Separately, finely chop the onion, garlic and parsley.

3. 3

   Step 3

   Place a pot filled with water over high heat until boiling.

4. 4

   Step 4

   Once the water is boiling, add the tomato and boil for 5 minutes. Remove from the water and blend. Set aside.

5. 5

   Step 5

   Meanwhile, heat the oil in a pan and stir-fry the onion for 7 minutes over medium-low heat.

6. 6

   Step 6

   Next, add the tomato and season with salt and pepper.

7. 7

   Step 7

   Mix and cook over medium heat for 10 - 15 minutes.

8. 8

   Step 8

   Add the chickpeas and mix.

9. 9

   Step 9

   Serve the rice with the chickpeas on a plate. Sprinkle with parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpeas with Tomatoes and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.