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Courgette and chickpea rice

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).
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Grate the courgette, using a cheese grater.
  2. Finely chop the garlic.
  3. 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.
  4. Add the stock and lemon juice, then the chickpeas.
  5. Let it bubble for a minute then fold in the rice, then keep stirring until it has warmed through.
  6. Add the parsley and season to taste.
  7. Serve warm.