Chickpea Stew with Rice

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 1 medium green bell pepper
• 2 cans (15 oz each) chickpeas
• 1 can (14.5 oz) diced tomatoes
• 1 cup rice
• 2 cups broccoli
• 1 tsp salt

Instructions

1. 1

   Heat the 2 tbsp olive oil in a large pot over medium. Add the 1 diced onion and 1 chopped green bell pepper; cook until soft, about 5 minutes.

2. 2

   Add the 2 cans chickpeas (drained) and 1 can diced tomatoes with their juice. Stir in 1 tsp salt and bring to a simmer; cook for 10 minutes, until slightly thickened.

3. 3

   Meanwhile, cook the 1 cup rice according to package directions, about 15 minutes, until tender.

4. 4

   Steam the 2 cups broccoli florets in a steamer basket over boiling water for 4-5 minutes, until bright green and fork-tender.

5. 5

   Serve the stew over the rice, topped with the broccoli. Add black pepper or a squeeze of lemon if you like.

6. 6

   Stir in a pinch of smoked paprika or cumin for extra depth, if you have it.

Tools you’ll need

• large pot
• steamer basket
• saucepan for rice
• knife
• cutting board

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