- 1 can Chickpeas
- 1 each Sweet Potato small dice
- 1/2 each Onion diced
- 1 clove Garlic minced
- 1/2 each Zucchini diced
- 1/2 each Yellow Squash diced
- 1 each Carrot peeled and diced
- 1 Tbsp Thyme chopped
- 1 Tbsp Parsley chopped
- Olive Oil as needed
- Salt as needed
- Pepper as needed
Heat a sauce pan, add in 1 Tbs oil and the onions, carrot, and sweet potato. Season and cook 4 minutes.
Mix in the garlic, herbs, zucchini and squash and cook another 2 minutes. Stir in the chickpeas and bring to a simmer. Cook 15 minutes and adjust seasoning.
Cook rice for the chickpea bowls.
Serve chickpeas over rice .
Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 1mg