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Chickpea-Cumin Rice Bowls

Girl Versus Dough Recipe by

Chickpea-Cumin Rice Bowls

Healthy, yummy, vegan-y bowls filled with rice, veggies and chickpeas.

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  • Prep Time 15 min
  • Total Time 20 min
  • Servings 4
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Chickpea-Cumin Rice Bowls

2
cups uncooked instant or regular rice (brown or white)
1
(16-ounce) can chickpeas, drained and rinsed
1
(14.5-ounce) can Muir Glen diced tomatoes
3
green onions, chopped
2
teaspoons ground cumin
salt
and pepper to taste

Directions

  • 1 Cook rice according to package directions.
  • 2 When rice is fully cooked and all the water is absorbed, add chickpeas, diced tomatoes, green onions, cumin and salt and pepper to taste and stir to combine.
  • 3 Cook all ingredients in pan until warmed through. Serve immediately.
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Chickpea-Cumin Rice Bowls  

As prepared by Girl Versus Dough

Oh hey, remember how it’s January and the New Year and time for resolutions?


Remember how we’re all, “Yeah, let’s exercise every day!” and “Yeah, let’s eat kale salad and drink water every day!” and then we suddenly realize that all of that gets real old real quick and our legs hurt and we can’t even look at kale without initiating our gag reflexes and we start staring at our water wishing it would just turn into wine, already?

Yeah, I know the feeling.

This year, I plan to stay fit and healthy and all that jazz and a bag o’ tater chips (in moderation, of course), but I don’t plan to deprive myself of tasty meals just to reach my goals. That’s when recipes like this one for Chickpea-Cumin Rice Bowls come in handy. It’s yummy, it’s stupidly easy to make, it’s meatless – heck, it’s vegan, yo – and it’s healthysauce. Win win win… win.

 

Ingredients for Chickpea-Cumin Rice Bowls

First, gather your ingredients. You can use instant or regular rice for this dish – regular rice tastes better, but it also takes longer to make, so the choice is yours (I used instant for this round because I’m lazy like that). You can also use original Muir Glen diced tomatoes or their fire-roasted variety, which is deLUSHious. Which is delicious times a thousand.

 

Cooking rice

Cook the rice according to the package directions, like so.

 

Adding chickpeas

Once the rice is cooked, you’re gonna wanna add the chickpeas. Or garbanzo beans. Or chickbanzo beans, as I like to call them.

 

Adding tomatoes

Add the tomatoes, some chopped scallions, a teaspoon or two of ground cumin and some salt and pepper for extra flavor.

 

Stir it all together in the pot and cook it until everything is warmed through, then scoop it, serve it and slurp it.

 

Close up of Chickpea-Cumin Rice Bowls

So much yummy in the tummy, that’s what this is. And all that jazz and a bag o’ tater chips.

 


More Tasty Vegan Recipes



Stephanie (aka Girl Versus Dough) promises this will be the last time she uses “all that jazz” and “a bag o’ tater chips” in the same sentence. Probably. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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