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🥗 Spanish Chickpea Rice Bowl

480 kcal · 20 min · 4 servings

Ingredients

• 300 g Basmati rice (precooked from package)
• 400 g Chickpeas (from can, drained)
• 200 g Zucchini (diced)
• 150 g Red bell pepper (diced)
• 2 EL Tomato paste
• 200 ml Vegetable broth
• 1 TL Ground cumin
• 1 TL Sweet paprika powder
• 1 EL Olive oil
• 2 EL Fresh parsley (chopped)

Instructions

1. 1. Heat the olive oil in a large pan. Fry the diced zucchini and bell pepper for 4 minutes.
2. 2. Add the tomato paste, cumin, and paprika powder. Stir for 1 minute continuously until fragrant.
3. 3. Add the drained chickpeas and vegetable broth to the pan. Let the mixture simmer gently for 5 minutes.
4. 4. Add the precooked rice to the pan. Mix it thoroughly with the chickpea mixture and heat it for 2 minutes.
5. 5. Remove the pan from the heat. Stir the chopped parsley into the dish.
6. 6. Serve the bowl immediately while warm.

Nutrition per serving

• kcal: 480
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 68 g