Go Back

Rice with chickpeas and roasted vegetables

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the onion into wedges, the bell pepper into chunks, and the courgette into thick rings.
  3. Arrange them in a baking tray, then tuck the garlic cloves (unpeeled) between them.
  4. 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.
  5. Remove the tray from the oven, let the veggies cool, then discard their skins.
  6. Put the rice and drained chickpeas in a mixing bowl.
  7. Add the roasted vegetables, including the cooking juices, then toss gently.
  8. Add the chopped herbs, season to taste, then mix.
  9. Serve lukewarm.