Spicy and Smoky Tomato Chickpeas With Jasmine Rice - Vegan
Since going vegan this has become one of my favorite dinners! It makes 4 servings so me and Matt will get a dinner out of it as well as leftovers to eat for lunch the next day.
It's flavorful, not too spicy, high in protein, and super filling! I recommend it for anyone looking to have an easy recipe in their dinner arsenal that is fairly quick, nutritious, and super tasty!
You can also make this with brown rice but keep in mind that usually takes 45 minutes to cook so jasmine rice is a much quicker rice to make with this meal. Check out my video at the bottom to see how I made it!
Spicy and Smoky Tomato Chickpeas over Jasmine Rice - Healthy High Protein Vegan Dinner
(makes 4 servings)
1 cup dry jasmine rice
1 & 1/2 cup water
3/4 cup diced red onion
2 tsp minced garlic
1 & 1/4 cups lite canned coconut milk (shake well; I recommend getting the organic version!)
1/4 cup + 2 T tomato paste
2 tsp smoked paprika
1/2 tsp chipotle chili pepper spice
1 tsp salt
2 cans chickpeas (garbanzo beans), drained and rinsed
1. To make the jasmine rice: Add the water to a pot and bring to a boil. Immediately add the rice, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 more minutes. Fluff with fork.
2. To make the tomato chickpeas: In a large saucepan, add the onion and 1/2 cup of water and turn the heat to medium. Simmer for 5 minutes. Then add the garlic, stir, and simmer for 3 more minutes. Once the onions and garlic are soft and translucent, add the coconut milk, tomato paste, smoked paprika, chipotle chili pepper, salt, and chickpeas. Continue to simmer for 10 minutes. The chickpeas should be soft and the sauce should be thickened but no too thick. Remove from the heat when it's finished cooking.
3. Serve the tomato chickpeas over the jasmine rice and garnish with freshly chopped parsley.