Name: Rice with chickpeas and roasted vegetables
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup cooked brown basmati rice; 1 cup cooked chickpeas or 1 tin, drained; 1 red pepper; 1 red onion; 4 cloves of garlic; 1 tsp dried oregano; 1 courgette; 2 Tbsp Olive oil; 2 Tbsp balsamic vinegar; Salt & pepper; 2 Tbsp chopped parsley or coriander leaves

Rice with chickpeas and roasted vegetables

18 Jul 2024

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This rice with chickpeas and roasted vegetables is a lovely dish that can be served as a vegan meal or a side dish. It is made with pre-cooked or leftover steamed/boiled rice and you could use leftover roasted/grilled/barbecued vegetables too. Also, you can make it with other roasted veggies such as cauliflower, aubergine, sweet potatoes, squash etc.

Ingredients

1 cup cooked brown basmati rice
1 cup cooked chickpeas or 1 tin, drained
1 red pepper
1 red onion
4 cloves of garlic
1 tsp dried oregano
1 courgette
2 Tbsp Olive oil
2 Tbsp balsamic vinegar
Salt & pepper
2 Tbsp chopped parsley or coriander leaves

Instructions

Preheat the oven to 180°C.
Cut the onion into wedges, the bell pepper into chunks, and the courgette into thick rings.
Arrange them in a baking tray, then tuck the garlic cloves (unpeeled) between them.
Scatter the oregano, salt and pepper on top, then add the olive oil and balsamic vinegar. Toss well, then roast in the oven for about 25 minutes, until soft and lightly charred.
Remove the tray from the oven, let the veggies cool, then discard their skins.
Put the rice and drained chickpeas in a mixing bowl.
Add the roasted vegetables, including the cooking juices, then toss gently.
Add the chopped herbs, season to taste, then mix.
Serve lukewarm.