Ingredients
Scale
- 1 cup basmati rice
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 15 oz can chickpeas, drained
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
Instructions
- Prepare ingredients: Rinse and chop vegetables; drain chickpeas.
- Sauté: In a large skillet over medium heat, warm olive oil and sauté bell peppers and zucchini for about 5 minutes.
- Add chickpeas: Stir in chickpeas and oregano; cook for another 2 minutes.
- Combine rice and broth: Add rinsed basmati rice and vegetable broth; bring to a boil.
- Simmer: Cover and reduce heat; simmer for about 15 minutes or until rice absorbs liquid.
- Fluff and serve: Let sit covered for 5 minutes before fluffing with a fork. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg