Vegan Chickpea Lemon Rice #vegan #healthy

You are simply going to cherish this simple peasy little veggie lover chickpea (garbanzo bean) lemon rice side dish since it just takes around 30 minutes to prepare. You can utilize one pot, so tidy up is a snap. It just has 9 fixings and 2 of these fixings are promptly available water and salt and pepper. It is simple on the wallet and it utilizes just a bunch of promptly open wash room rack things. Veggie lover chickpea lemon rice is cheerfully without gluten, egg free and dairy free.

Veggie lover chickpea lemon rice is totally awesome close by barbecued chicken, sheep or even as a vegetarian principle dish with a pleasant plate of mixed greens. In any case, I have an ever better formula thought utilizing my vegetarian chickpea lemon rice that you are going to completely cherish yet you will need to hold up until in the not so distant future to discover the formula.

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Also try our recipe Greek Lemon Rice

Vegan chickpea (garbanzo bean) and lemon rice is a substantial simple one-pan side dish that is fresh and bright with a little lemon zest, packed with high protein chickpeas and hearty brown rice.

Ingredients

• rice - 2 cups brown rice
• water - 2 and 1/4 cups
• Vegetable powder (gluten free) - 2 teaspoons (1 cube)- or you can use chicken powder if you do not need to be vegan
• olive oil - 1 tablespoon
• garlic - 2 cloves minced (or 1 teaspoon dried ground garlic)
• salt and pepper - to taste
• lemon zest - zest of 1and 1/2 lemon (~1and 1/2 tablespoon)
• garbanzo beans (chickpeas) - 15 ounces (~425 grams)
• parsley - garnish (2 tablespoons finely chopped)- optional

Directions

1. In a medium pot with a lid, add washed brown rice, water and vegetable powder. Put on lid and bring to a boil. When the brown rice starts to boil, turn down heat to a low simmer and cook for about 30-40 minutes or until the rice in tender and all the liquid is absorbed. (By all means you can use white rice for this recipe as well. However the ratio for white rice is 1 cup rice for 1 cup water and cook for about 12-15 minutes or until all the liquid is absorbed) Turn off the burner.
2. Remove lid from the rice pot and use fork to fluff rice. Create a well by clearing a little spot at the bottom of the rice pot. Place in olive oil and turn the stove burner on to medium heat and add the garlic and cook just until aromatic and then stir the rice and add salt and pepper to taste and toss until all of the grains of rice are glossy. Turn off the burner and add the lemon zest, garbanzo beans (chickpeas) and parsley into the rice and mix well.
3. Serve Vegan Chickpea Lemon Rice while hot. Garnish with parsley and fresh lemon slices. Enjoy!

Read more our recipe : Easy No Bake Peanut Butter Cookies

Source : https://bit.ly/2Xfk1oA