Spiced Chickpea and Rice Bowl

Ingredients

• 2 can canned chickpeas
• 1 cup basmati rice
• 2 cup vegetable broth
• ½ red onion
• 1 cucumber
• 1 cup cherry tomatoes
• ¼ cup fresh parsley
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp turmeric
• ½ tsp salt
• ¼ tsp black pepper
• ½ lemon (optional)
• 2 tbsp tahini (optional)

Steps

1. Rinse the basmati rice thoroughly. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed.
2. While the rice cooks, drain and rinse the canned chickpeas. Pat them dry with a paper towel.
3. In a large skillet, heat olive oil over medium heat. Add the chickpeas, garlic powder, cumin, paprika, turmeric, salt, and black pepper. Sauté for 8-10 minutes, stirring occasionally, until the chickpeas are lightly browned and slightly crispy.
4. Dice the red onion, cucumber, and cherry tomatoes. Chop the fresh parsley.
5. Once the rice is cooked, fluff it with a fork. Divide the rice among four bowls.
6. Top each bowl with the spiced chickpeas, diced red onion, cucumber, cherry tomatoes, and fresh parsley.
7. Optionally, squeeze fresh lemon juice over each bowl and drizzle with tahini before serving.