Paprika Chickpea Rice
It’s always funny to me when a SIMPLY recipe turns out to be a household favorite. I frequently cook for my friends and I made this on a Monday night after we had both been traveling. It took about 20 minutes but it was delicious. The mixture itself is so simply, but you can add toppings to help add flavor.
I served this with my Cucumber & Tomato salad. I love this because it packs in veggies and some cheese to any bowl. This would also be great with hummus, avocado, or goat cheese. I am not a big sauce person but you can add your favorite sauce or dressing.
Enjoy!
RECIPE CARD
TIME TO COOK: 25 minutes
SERVES: 3-4
INGREDIENTS
2 cans chickpeas
¾ cup diced red onion
½ tbsp olive oil
2/3 tbsp paprika
½ tbsp coriander
2 cups uncooked jasmine rice
INSTRUCTIONS
Cook rice according to packaging.
Drain both cans of chickpeas.
Dice the red onion and place in a large sauté pan on medium heat with ½ tbsp olive oil.
Once the red onion is opaque (about 3-4 minutes), add the drained chickpeas, paprika, and coriander to the pan. Turn to low heat. Stir every 2-3 minutes for about 10 minutes.
Once the rice is cooked, add it to the pan with the chickpeas and onion.
Thoroughly combine the rice and chickpea mixture.
Serve!
TIPS:
Make this as meal prep for the week. If you know that you have a hectic week, make this on a Sunday then change up the toppings throughout the week to add different flavor.
Serve with a meat. I think that this would make a great high protein base to add with salmon or chicken.
