Mediterranean Chickpea & Rice Skillet
This Mediterranean Chickpea & Rice Skillet is a quick & delicious vegan dinner. Crispy chickpeas, veggies, rice & a lemony hummus sauce.
Equipment
- sauce pan
Ingredients
- 2 bags Success Boil-in-Bag Jasmine Rice
- 2 tablespoons oil see notes
- 1 15-ounce can chickpeas drained & rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup plain hummus
- 1 lemon juiced, plus more for serving
- 1 small yellow onion diced
- 4 cloves garlic minced
- 16 ounces grape tomatoes halved
- 1/4 cup sun-dried tomatoes roughly chopped
- 1 cup kale chopped
- 1/4 cup fresh herbs chopped, I used a mix of basil & parsley
Instructions
- Fill a pot with water. Submerge 2 bags of rice in the water and bring to a boil (uncovered) for 8-10 minutes. Remove with a fork or tongs and allow to drain in a strainer.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the chickpeas & dry seasonings and cook down for 3 minutes, stirring frequently. While the chickpeas are cooking, combine the hummus & lemon juice in a bowl and mix to combine. Set aside.
- Add the onion, garlic & cherry tomatoes to the skillet and cook for another 2-3 minutes. Add the sun-dried tomatoes & kale and mix until the kale starts to wilt.
- Pour in the rice & 1/2 of the hummus sauce and toss until heated through and combined. Add the fresh herbs and give it one last mix. Taste and and adjust the seasonings as needed.
- To serve, spoon onto plates, drizzle with some of the remaining hummus sauce and serve with a lemon wedge on the side.
Video
Notes
- I used the oil from the sun-dried tomato jar, but you could use avocado oil or olive oil.
- I like to serve this with some warm pita bread on the side to scoop up the rice!
Nutrition
Calories: 453kcal | Carbohydrates: 75g | Protein: 15g | Fat: 13g