Prep Time: 20 mins
Cook Time: 20 mins
Cost: $
Servings: 4
Ingredients:
1 cup white rice
2 1/2 cups water
10 oz cherry tomatoes, halved
8 oz chopped spinach
1 15-ounce can of chickpeas, drained and rinsed
4 oz sun-dried tomatoes, rinsed and dried
4 oz hummus
1 tbsp olive oil
1 1/2 tbsp Italian seasoning, to taste
3 cloves garlic, diced
Salt and Pepper, to taste
Red pepper flakes (optional), to taste
For serving, if desired:
Lemon wedges
Parsley
Instructions:
Add 1 cup of rice and 2 cups of water to a pot. Bring to a boil, cover and lower heat. Cook until all of the water has been absorbed (about 15 minutes).
While the rice is cooking, heat 1 tbsp of olive oil in a pan over medium heat. Add 10 oz of cherry tomatoes and a pinch of salt, pepper and red pepper flakes (if desired). Cook for 2 minutes, stirring frequently. Cover and reduce heat to low. Cook another few minutes, until tomatoes are tender.
Add chickpeas, 4 oz of sun-dried tomatoes, 8 oz of chopped spinach, and a 1/2 cup of water to the pan. Season with 1 1/2 tbsp of Italian seasoning, and salt and pepper to taste. Stir until well combined. Bring back to a boil. Cover, reduce heat and cook for another 3 minutes.
Add diced garlic and 4 oz of hummus to the pan and stir until well combined. Cook until the mixture is heated through. Taste and adjust seasonings as needed.
Serve rice in a bowl and top with the chickpea and vegetable mixture. Serve with parsley and lemon wedges, as desired.
