Cumin Chickpea & Rice Bowl

Cumin has long scented kitchens from the Mediterranean to South Asia, and here it warms a simple chickpea-and-rice bowl. Skillet chickpeas meet sweet pepper, tomatoes, and spinach over brown rice for a bright plant-based lunch.

Serves 3

Estimate for one serving

• 410 cal
• 14g protein
• 68g carbs
• 9g fat
• 12g fiber

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Ingredients

• 1 can (15 oz) canned chickpeas
• 3 cups cooked brown rice
• 1 tbsp olive oil
• 2 garlic cloves
• 2 tsp ground cumin
• 1/2 medium red bell pepper
• 1 cup cherry tomatoes
• 3 cups fresh spinach
• 1/2 lemon
• 1/4 tsp salt

Instructions

1. 1Drain and rinse chickpeas.
2. 2Mince garlic and slice red bell pepper into thin strips; halve cherry tomatoes.
3. 3Heat olive oil in a skillet over medium heat.
4. 4Add garlic and cumin; cook 30 seconds until fragrant.
5. 5Add chickpeas and bell pepper; cook 4 minutes, stirring occasionally.
6. 6Add tomatoes and spinach; cook until spinach wilts, about 2 minutes.
7. 7Remove from heat, squeeze lemon juice over top, and season with salt.
8. 8Divide rice among 3 bowls, top with chickpea mixture, and serve.