Express chickpea chili over rice
Mexican Stew Easy
Chickpeas simmered with tomatoes, paprika and cumin, served over rice : a fast vegan Mexican chili, comforting, spicy and filling in twenty-five minutes.
Dietary summary — free from gluten, lactose, alcohol, pork
- Free fromGluten, Lactose, Alcohol, Pork
- Suitable forVegetarian, Vegan
8 min
Preparation
17 min
Cooking
Ingredients
Onions
1 piece(s)
Garlic
2 clove(s)
Cumin
5 g
Paprika
8 g
Crushed tomatoes
400 g
Rice
240 g
Olive oil
15 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Chickpeas
480 g
Preparation steps
1
Cook the rice according to the packet. Slice the onion. Mince the garlic. Drain the chickpeas.
2
Pan : oil, onion 3 min, garlic, paprika and cumin 30 s.
3
Add chickpeas and chopped tomatoes. Simmer 12 min. Season with salt and pepper.
4
Serve the chili over the rice.
Per serving
493 kcal
Calories
17 g
Protein
77 g
Carbs
8 g
Fat