Chickpea and Capsicum Rice Bowl

Ingredients

• 0.5 cupbasmati rice
• 1 cupcanned chickpeas
• 1 piececapsicum
• 2 piecegarlic cloves
• 0.5 piecelemon
• 2 tbspfresh parsley
• 1 tbspolive oil
• 0.5 tspground cumin
• 0.5 tspsmoked paprika
• 0.25 tspground coriander
• 0.25 tspblack pepper

Method

1. 1

   Rinse the basmati rice and cook it in a small saucepan with 1 cup of water over medium heat — bring to a boil, then cover and simmer for 10 minutes until water is absorbed and rice is fluffy.

2. 2

   While the rice cooks, drain and rinse the canned chickpeas, then pat them dry with a paper towel. Slice the capsicum into thin strips and mince the garlic.

3. 3

   Heat the olive oil in a non-stick pan over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant, then add the capsicum strips and cook for 3 minutes until slightly softened.

4. 4

   Add the chickpeas to the pan along with the cumin, smoked paprika, ground coriander, and black pepper. Stir well and cook for 3–4 minutes until the chickpeas are heated through and lightly crisped.

5. 5

   Fluff the cooked rice and spoon it into a bowl. Top with the spiced chickpea and capsicum mixture, squeeze over the lemon juice, and scatter chopped fresh parsley on top before serving.