Avocado, Chickpea, and Rice Bowl

Name: Avocado, Chickpea, and Rice Bowl
Total time: 25 min
Ingredients: 1 unit avocado; 1 clove garlic; 1/2 unit onion; 1 cup rice; 7 oz canned chickpea; 1/2 tsp cumin powder; 1 tsp salt; 2 cups water

ekilu Team

“If you're watching what you eat and like to eat well, this is a fabulous recipe for you: a nutritious bowl of rice with sautéed chickpeas, onion, and avocado. It’s scrumptious.”

ingredients

Difficulty

Easy

Time

25'

Fresh ingredients

avocado

1 unit

garlic

1 clove

onion

1/2 unit

water

2 cups

Pantry ingredients

rice

1 cup

canned chickpea

7 oz

cumin powder

1/2 tsp

salt

1 tsp

Instructions

Start by cooking the rice. To do this, put a tablespoon of olive oil into a pan and heat. Then add a sliced clove of garlic. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add the water and a teaspoon of salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid.

Chop half an onion and fry in a skillet with olive oil over medium heat, stirring often. After 5 minutes, add the chickpeas (washed and drained), cumin, and salt, and cook over medium-low heat for 5–6 minutes, stirring often, until colored.

Put several spoons of rice into a bowl, together with the sautéed chickpeas and onions, the avocado cut into slices, and, if you have any and feel like it, a couple of spoons of dried blueberries (this last step is optional).