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
Can you freeze Lemony Chickpeas?
Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.
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
Directions
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1Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender.
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2Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice.
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