Creamy Chickpeas & Rice Skillet
This Creamy Chickpeas & Rice Skillet is a quick and easy plant-based dinner that the whole family will love!
Equipment
Ingredients
- 2 tablespoons vegan butter or sub oil
- 3 cloves garlic minced
- 1 shallot minced
- 1 15-ounce can chickpeas drained & rinsed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- 1 tablespoon fresh thyme roughly chopped
- 1/4 cup sun-dried tomatoes roughly chopped
- 1 cup basmati rice dry
- 1 cup broth I used vegan chicken broth
- 1.5 cups non-dairy milk unsweetened & separated
- 2 handfuls kale roughly torn
- salt if needed
Instructions
- Melt the vegan butter in a skillet over medium heat.
- Add the garlic & shallot and cook down for about a minute. Pour in the chickpeas, dried seasonings, thyme & sun-dried tomatoes and cook for another minute. Add the rice and toast it for a couple of minutes, stirring frequently.
- Pour in the broth and 1 cup of non-dairy milk. Bring to a boil, cover, lower the heat and simmer for 15 minutes.
- Remove the lid and add the remaining milk (see notes) & kale. Toss until the kale is wilted and the rice is fully cooked. Taste and add salt if needed. Spoon onto plates and enjoy!
Video
Notes
- Start with 1/4 cup of additional milk and add more as needed. It will just depend on how creamy you want it.
- The kale can be subbed with spinach!
Nutrition
Calories: 386kcal | Carbohydrates: 61g | Protein: 13g | Fat: 10g