Lemony Chickpeas Recipe
Lemony Chickpeas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. —April Strevell, Red Bank, New Jersey
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups uncooked instant brown rice
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 cup vegetable broth
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/2 teaspoon grated lemon peel
  • 3 tablespoons lemon juice

Directions

Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender.
Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon peel and lemon juice. Serve with rice.
Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.
Yield: 4 servings.
Originally published as Lemony Chickpeas in Simple & Delicious December/January 2016

Nutritional Facts

1 cup chickpea mixture with 1 cup rice: 433 calories, 9g fat (0 saturated fat), 0 cholesterol, 679mg sodium, 76g carbohydrate (10g sugars, 12g fiber), 13g protein.

  • 2 cups uncooked instant brown rice
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 cup vegetable broth
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/2 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  1. Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender.
  2. Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon peel and lemon juice. Serve with rice.
    Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.
    Yield: 4 servings.
Originally published as Lemony Chickpeas in Simple & Delicious December/January 2016

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