Chickpea Stew with Rice
A hearty one-pot stew with chickpeas, tomatoes, and peppers, served over fluffy rice with tender broccoli. Simple, satisfying, and ready in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 420
- Protein
- 15g
Ingredients
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Open the appInstructions
Step 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.
Step 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.
Step 3
Meanwhile, cook the 1 cup rice according to package directions, about 15 minutes, until tender.
Step 4
Steam the 2 cups broccoli florets in a steamer basket over boiling water for 4-5 minutes, until bright green and fork-tender.
Step 5
Serve the stew over the rice, topped with the broccoli. Add black pepper or a squeeze of lemon if you like.
Step 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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