Lemony Chickpeas
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Why I Love This Recipe
Enjoyed best over a bed of rice!
Ingredients You'll Need
2 - cups uncooked instant brown rice
1 - tbs olive oil
1 - medium onion [chopped]
2 - 15 oz cans of chickpeas [rinsed & drained]
1 - 14 oz can diced tomatoes [undrained]
1 - cup vegetable broth
1/4 - tsp crushed red pepper flakes
1/4 - tsp pepper
1/2 - tsp grated lemon peel
3 - tbs lemon juice
Directions
Cook rice according to package instructions. Meanwhile, heat oil over medium heat in large skillet.
Add onion; cook and stir 3 minutes or until tender. Stir in chickpeas, tomatoes, broth, pepper flakes and pepper.
Bring to a boil and then reduce heat. Simmer covered for 10 minutes to allow blending of flavors.
Uncover and simmer 5 more minutes or until liquid reduces slightly, stirring occasionally. Stir in lemon zest and juice.
Questions, Comments & Reviews
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