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- Mediterranean Braised Chickpea Rice Bowls

Mediterranean Braised Chickpea Rice Bowls
Ingredients
- 1 cup white rice
- 2 cups water
- 1 tbsp olive oil
- 10 oz cherry tomatoes
halved
- to tastesalt & pepper
- 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
- to taste1-2 tbsp Italian seasoning
- 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.

Mediterranean Braised Chickpea Rice Bowls
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