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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Moroccan spices and peanut butter create a unique sauce to smother chickpeas and rice in this one-pan vegan lunch or dinner.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| Kosher salt | ||
| 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
Directions
Remove skillet from heat, add stock; stir in peanut butter. Add in paprika, cumin, cinnamon, and curry powder. Place skillet back on heat 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.
Hyvee Culinary Expert Tip
Instead of ordinary peanuts, look for the Harissa Seasoned Kettle-Cooked Peanuts by Culinary Tours. They'll give this dish a little extra kick of heat and crunch.
Nutrition facts
Servings
410 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 0mg
- Sodium: 310mg
- Total Carbohydrates: 49g
- Protein: 16g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 50%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Test Kitchen