Mediterranean Braised Chickpea Rice Bowls
These Mediterranean Braised Chickpea Rice Bowls are loaded with cherry tomatoes, sun-dried tomatoes, spinach & a creamy hummus sauce that is super tasty. Simple and delish!
Ingredients
- 1 cup white rice
- 2 cups water
- 1 tbsp olive oil
- 10 oz cherry tomatoes (halved)
- salt & pepper (to taste)
- red pepper flakes (optional)
- 1 15-ounce can chickpeas (drained & rinsed)
- 4 oz sun-dried tomatoes (I used dry )
- 8 oz frozen, chopped spinach (unthawed)
- 1-2 tbsp Italian seasoning (to taste)
- 1/2 cup water
- 3 cloves garlic (diced)
- 4 oz hummus (I used plain)
- lemon wedges, parsley (for serving)
Directions
- 1
Add the rice and water to a pot. Bring to a boil, cover and lower heat. Steam until all of the water has been absorbed - around 15 minutes.
- 2
While the rice is cooking prepare the chickpeas. Heat the olive oil in a pan over medium heat. Add the cherry tomatoes and a pinch of salt, pepper & red pepper flakes. Cook for 2 minutes, stirring freequently. Cover and turn heat to low. Cook until the tomatoes are tender (approx. 5 minutes).
- 3
Add the chickpeas, sun-dried tomatoes, spinach, Italian seasoning and water to the pan. Stir to combine and bring to a boil. Cover and lower heat. Cook for an additional 3 minutes.
- 4
Add the garlic and hummus to the pan and stir to combine. Cook until heated through. Taste and adjust seasonings as needed.
- 5
Add rice to bowls and top with the chickpeas. Serve with parsley and lemon wedges.