In a large skillet, heat coconut oil over medium-high heat; add garlic. Add garbanzo beans and sauté for 8 to 10 minutes, until they turn light golden brown.
Moroccan spices and peanut butter create a unique sauce to smother chickpeas and rice in this one-pan vegetarian lunch or dinner.
Servings and Ingredients
|2 tsp.||Hy-Vee HealthMarket refined coconut oil|
|1 clove(s)||garlic, minced|
|2||(15-oz. each) no salt added garbanzo beans, drained and rinsed|
|½ c.||Hy-Vee chunky peanut butter|
|1 ½ c.||Hy-Vee vegetable stock|
|1 ½ tsp.||smoked paprika|
|½ tsp.||Hy-Vee cumin|
|⅛ tsp.||Hy-Vee cinnamon|
|2 tsp.||curry powder|
|1||medium red bell pepper, seeded and cut into 1/2-inch strips|
|¼||small red onion, chopped|
|1||(10-oz.) pkg. Hy-Vee Steam Quick frozen brown rice|
|Fresh cilantro, chopped, optional|
|Hy-Vee salted peanuts, chopped, optional|
Things To Grab
- Large skillet
Remove skillet from heat, add stock; stir in peanut butter. Add in paprika, cumin, cinnamon, and curry powder. Place skillet back on heat and add vegetable stock to garbanzo beans and scrape off baked-on bits. Stir until heated through. Remove from heat. Season, to taste, with kosher salt.
Serve chickpea mixture over bell pepper strips, red onion, and brown rice, cooked according to package instructions. Garnish with chopped peanuts, if desired.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 0mg
- Sodium: 310mg
- Total Carbohydrates: 49g
- Protein: 16g
Hy-Vee Test Kitchen