Mediterranean Braised Chickpea Rice Bowls
These Mediterranean Braised Chickpea Rice Bowls are loaded with cherry tomatoes, sun-dried tomatoes, spinach & a creamy hummus sauce that is super tasty. Simple and delish!
Ingredients
- 1 cup white rice
- 2 cups water
- 1 tbsp olive oil
- 10 oz cherry tomatoes halved
- salt & pepper to taste
- red pepper flakes optional
- 1 15-ounce can chickpeas drained & rinsed
- 4 oz sun-dried tomatoes I used dry
- 8 oz frozen, chopped spinach unthawed
- 1-2 tbsp Italian seasoning to taste
- 1/2 cup water
- 3 cloves garlic diced
- 4 oz hummus I used plain
- lemon wedges, parsley for serving
Instructions
- Add the rice and water to a pot. Bring to a boil, cover and lower heat. Steam until all of the water has been absorbed - around 15 minutes.
- While the rice is cooking prepare the chickpeas. Heat the olive oil in a pan over medium heat. Add the cherry tomatoes and a pinch of salt, pepper & red pepper flakes. Cook for 2 minutes, stirring freequently. Cover and turn heat to low. Cook until the tomatoes are tender (approx. 5 minutes).
- Add the chickpeas, sun-dried tomatoes, spinach, Italian seasoning and water to the pan. Stir to combine and bring to a boil. Cover and lower heat. Cook for an additional 3 minutes.
- Add the garlic and hummus to the pan and stir to combine. Cook until heated through. Taste and adjust seasonings as needed.
- Add rice to bowls and top with the chickpeas. Serve with parsley and lemon wedges.
Video
Calories: 455kcal, Carbohydrates: 79g, Protein: 18g, Fat: 10g, Saturated Fat: 1g, Sodium: 553mg, Potassium: 1628mg, Fiber: 13g, Sugar: 13g, Iron: 7mg
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