Chickpea, Zucchini, Bell Pepper, and Rice Bowl
ekilu Team
ingredients
10
Difficulty
Easy
Time
30'
2 servings
Fresh ingredients
zucchini
1/2 unit
red bell pepper
1 unit
green bell pepper
1 unit
garlic
2 cloves
water
2 cups
Pantry ingredients
rice
1 cup
canned chickpea
1 small jar
tomato sauce
5 tbsp
salt
2 pinches
olive oil
3 tbsp
Instructions
1
Put a tablespoon of olive oil in a pan and heat. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add the hot 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.
2
Wash and cut the zucchini into thin slices. Wash and dice the bell peppers. Finally, mince a glove of garlic.
3
Put a little olive oil into a skillet. When hot, add the minced garlic. After a couple of minutes, add the bell peppers and fry over low heat. When soft, add the zucchini and continue to cook over low heat. After 10 minutes, turn up the heat and add the drained chickpeas and cook for 2–3 minutes, stirring often, until colored. Finally, add the tomato sauce and cook over medium heat for 3–4 minutes.
4
Put the amount of rice you’re going to eat into a bowl and pour the contents of the skillet over the top.
Tips & Tricks
Chickpeas with vegetables are a great way to make a nutritious one-dish meal. Try combining chickpeas with spinach, eggplant, broccoli, or butternut squash.
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