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–+ servings

Chickpea Bowl

This recipe proves that chickpeas aren't just for hummus! Hearty without weighing you down, the chickpeas lend a great nutty flavor that compliments fresh sauteed veggies.
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Course: Main Course, Side Dish
Cuisine: American
Keyword: Chickpeas, fall, Recipes, rice, Simple Recipes, Squash, sweet potato, Vegan, vegetables, Vegetatarian, Zucchini
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 8kcal
Author: Two Chef Mission

Equipment

  • Cutting Board
  • Chef Knife
  • Saucepan
  • pot w/ lid
  • Heat resistant spoon/spatula

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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 .
  • Enjoy!

Nutrition

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