Lemony Chickpeas

Name: Lemony Chickpeas
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 zest; 3 tablespoons lemon juice

10 ingredients

3 steps

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 zest
3 tablespoons lemon juice

Directions

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 zest and lemon juice. Serve with rice.
3

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.