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.
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.
Cook the rice according to the package directions, like so.
Once the rice is cooked, you’re gonna wanna add the chickpeas. Or garbanzo beans. Or chickbanzo beans, as I like to call them.
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.
So much yummy in the tummy, that’s what this is. And all that jazz and a bag o’ tater chips.
More Tasty Vegan RecipesStephanie (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!