Description
A simple and comforting dish combining long grain rice, chickpeas, and fresh herbs, perfect for weeknight meals.
Ingredients
Scale
- 1 cup long grain rice
- 1 can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1/2 cup fresh herbs (parsley, cilantro, or dill)
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- In a large pot, combine the long grain rice, chickpeas, and vegetable broth. Stir once to ensure even distribution.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked.
- Remove from heat and fluff rice with a fork.
- Stir in fresh herbs and lemon juice, and season with salt and pepper to taste.
- Serve warm as a meal or side dish, paired with salad or roasted vegetables.
Notes
Leftovers can be stored in the refrigerator for up to four days. Add lemon and fresh herbs just before serving to maintain brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg