Chickpea & Veggie Rice Bowl

Rice bowls have long been a flexible canvas for pantry staples in home kitchens everywhere. This one folds cumin-scented chickpeas into brown rice with sautéed pepper, onion, and spinach, finished with a bright squeeze of lemon.

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
• 1.5 cups cooked brown rice
• 1 medium bell pepper
• 1/2 medium red onion
• 1.5 cups frozen spinach
• 1 tbsp olive oil
• 1 tsp cumin
• 2 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. 1Drain and rinse chickpeas.
2. 2Dice bell pepper and red onion.
3. 3Heat olive oil in a skillet over medium heat.
4. 4Add chickpeas, diced pepper, onion, cumin, and salt; sauté 5 minutes until vegetables soften.
5. 5Stir in frozen spinach and cook until thawed and hot (2-3 minutes).
6. 6Warm the cooked brown rice if needed.
7. 7Divide rice between 3 bowls, top with chickpea-veggie mix, and drizzle each with lemon juice.