Vegetable Chickpea Rice Bowl

The Vegetable Chickpea Rice Bowl is a vibrant and nourishing dish that combines protein-rich chickpeas with colorful vegetables and aromatic basmati rice. This hearty bowl is perfect for a quick lunch or dinner, offering a satisfying balance of flavors and textures.

For a Serving Size of Two:

Ingredients:

• 60 grams brown rice
• 200 ml water
• 150 grams diced mixed vegetables (carrots, bell peppers, peas, and beans)
• 40 grams boiled chickpeas
• 2 teaspoons olive oil
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• Fresh coriander leaves for garnishing

Procedure:

• Rinse the rice under running water until the water runs clear. Soak it for about 30 minutes, then drain.
• In a pot, bring 200 ml of water to a boil. Add the soaked rice, turmeric powder, and salt. Stir gently and cover the pot.
• Cook on low heat for about 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
• In a skillet, heat the olive oil over medium heat. Add the cumin powder and sauté for a few seconds until fragrant.
• Add the diced mixed vegetables and cook for about 5-7 minutes, or until they are tender but still crisp.
• Stir in the cooked chickpeas, red chili powder, and salt. Cook for another 2-3 minutes, mixing well. Remove from heat and add lemon juice.
• In serving bowls, layer the cooked rice and top it with the vegetable chickpea mix.
  Garnish with fresh coriander leaves before serving.

Nutritional Benefits:

• Calories: 394 kcal
• Protein: 12.8 g
• Carbohydrates: 73.1 g
• Fat: 15.8 g