One Pot Chickpeas and Rice! Vegan

Good

% Daily Values based on a 2,000 calorie diet

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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