Chickpea Stew with Herby Rice
This is a great vegan dish that's simple to whip up on any weeknight.
Ingredients
- 2 cans chickpeas drained and rinsed
- 1 yellow onion chopped
- 1 1/2 cups basmati rice
- 2 scallions chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 3 tbsp chopped dill
- 2 tbsp chopped fresh mint
- 4 cups vegetable broth
- 1 bunch of chard rough chopped
- 1 lemon zested
- 1 1/2 lemons juiced
- salt and pepper to taste
- 1/2 tsp paprika
- 1/2 tsp onion powder
- Plain vegan yogurt
- Lime juice and zested
- olive oil for cooking
Instructions
- Preheat oven to 400
- Add all the chopped herbs in a small bowl and set aside.
- In another small bowl, add the yogurt, lime juice, and lime zest and set aside.
- On a baking sheet lined with parchment paper, add one of the canned chickpeas making sure it's very dry. Drizzle about 2 tbsp olive oil, and season with the paprika, garlic powder, onion powder, and salt and pepper to taste. Mix well and bake for about 22 minutes stirring occasionally. Once done, set aside.
- In one medium saucepan, cook the rice in 3 cups of lightly salted water for about 15 minutes or until the water is gone. Turn off the heat and add half of the herb mixture. Reserve the other half of the herb mixture for the chickpea stew. Set aside.
- For the Chickpea stew- In another medium or large saucepan, add about 2 tbsp of olive oil. Add the onions and cook for about 5 minutes.
- Add in the other can of drained and rinsed chickpeas and cook for another 5 minutes. Add the lemon zest, lemon juice, salt and pepper to taste, the vegetable broth, and the chard. Cook for about 10-15 minutes until chard wilts slightly.
- Next, add the in the remaining herb mixture.
- In a large bowl, add a scoop of the herby rice and then ladle some of the stew into the bowl. Top with a scoop of the lime crema and crispy chickpeas.