Lemony Chickpeas
These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. —April Strevell, Red Bank, New Jersey
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
Reviews
Base recipe is a little bland, but with a little imagination this stuff can hit the spot. Made some stir fry with garlic, ginger, broccoli, half a bell pepper, and two handfuls of kale and a dash of soy sauce and combined it with these. The lemony chickpeas still made up bulk of the food but it was soooo good!