One Pot Chickpeas and Rice! Vegan

Name: One Pot Chickpeas and Rice! Vegan
Ingredients: 2 teaspoons extra virgin olive oil; 1 yellow onion, peeled and diced; 6 ounces cremini mushrooms, sliced; ½ cup roasted red bell peppers, diced; 4 cloves garlic, peeled and minced; 1 teaspoon fresh thyme leaves or use ½ teaspoon dry; ¼ teaspoon crushed red pepper, plus more to taste; 1 cup arborio, carnaroli, or any short-grain white rice; ¼ cup water and juice from 1 lemon (or use white wine); 3 cups water or vegetable stock; 15-ounce can chickpeas, drained and rinsed; 3 tablespoons plant-based butter; ½ cup freshly grated plant-based parmesan (or use a handful of your favorite grated cheese); Salt and pepper

8 steps

Updated at: Thu, 17 Aug 2023 07:38:51 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories480.5 kcal (24%)

Total Fat19.6 g (28%)

Carbs64.6 g (25%)

Sugars5.5 g (6%)

Protein12.3 g (25%)

Sodium647.4 mg (32%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 teaspoonsextra virgin olive oil

1yellow onion

peeled and diced

6 ouncescremini mushrooms sliced

½ cuproasted red bell peppers

diced

4cloves garlic

peeled and minced

1 teaspoonfresh thyme leaves

or use 1/2 teaspoon dry

¼ teaspooncrushed red pepper

plus more to taste

1 cuparborio rice

carnaroli, or any short-grain white

¼ cuplemon

water and juice from 1, or use white wine

3 cupswater

or vegetable stock

15 ouncecan chickpeas

drained and rinsed

3 tablespoonsplant-based butter

½ cupplant-based parmesan

freshly grated, or use a handful of your favorite grated cheese

salt

pepper

Instructions

Step 1

Heat the extra virgin olive oil in a large pot over medium heat. Add the onion to the pot and cook for 3-4 minutes. Add the mushrooms and cook, occasionally stirring, for 8-9 minutes until golden brown. Adjust heat as needed.

Step 2

Add the roasted red peppers, garlic, thyme, and crushed red pepper. Season all over with salt and pepper. Cook for 1 minute.

Step 3

Add the rice to the pot and toss to coat. Season with salt. Cook for 1 minute until it begins to toast lightly.

Step 4

Pour in the water and lemon juice (or wine) and bring it to a boil. Cook for 1–2 minutes.

Step 5

Add water or vegetable stock and chickpeas and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes.

Step 6

Turn the heat to medium and partially remove the lid (the pot should be half-covered). Rapid simmer for 5 minutes.

Step 7

Turn the heat on the rice to medium-low and stir regularly. Continue simmering and stirring to cook off any excess liquid if needed. Stir in the plant-based butter and parmesan and simmer for 5-7 minutes, stirring regularly, or until the rice is tender and the liquid is absorbed. Consistency should be creamy, not soupy! Add salt if needed.

Step 8

Sprinkle a few basil leaves on top of the pot and serve immediately. Enjoy!

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