Courgette and chickpea rice
9 May 2024
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Background
You can serve this courgette and chickpea rice as a main vegan meal or as a side dish - it goes particularly well with grilled chicken, lamb and fish. It’s not only an easy, yummy, zesty recipe, but perfect for using up leftover rice (which has higher resistant starch content, so it’s more healthy).
Ingredients
- 2 cup leftover brown rice
- 1 Tbsp olive oil
- 1 courgette
- 2 clove of garlic
- Zest and juice of ½ lemon
- 1 cup vegetable stock
- 1 tin chickpeas, drained
- 3 Tbsp chopped parsley
- Salt& pepper
Instructions
- Grate the courgette, using a cheese grater.
- Finely chop the garlic.
- Heat the oil in a frying pan, then add the courgette and garlic. Stir-fry for a minute, then add lemon juice and stir for another minute.
- Add the stock and lemon juice, then the chickpeas.
- Let it bubble for a minute then fold in the rice, then keep stirring until it has warmed through.
- Add the parsley and season to taste.
- Serve warm.
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Categories
- Meal Type: - Everyday - Leftovers - Lunch - Main - One Pot - Quick & Easy - Salad - Side - Supper
- Cuisines: - Italian
- Ingredients: - Other Pulses - Rice
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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