Herbed Tomato Basil Rice Bowl With Chickpeas Recipe

About this recipe

Packed with bold Italian flavors, this Herbed Tomato Basil Rice Bowl is a delightful vegetarian lunch that pairs nutrient-rich chickpeas with fragrant basil and tangy tomatoes. The long-grain rice serves as a fluffy base, absorbing the robust flavors of garlic, onions, and Italian seasoning. This dish is perfect for those seeking a protein-rich, energizing meal to fuel their day. With only a few simple steps, it’s easy to prepare and a joy to eat. Ideal for gym meal prep, this recipe combines texture, taste, and nutrition, making it a repeatable favorite for your weekly lunch plan.

Ingredients

• 500 g Tomato - Hybrid
• 1 kg Basmati Rice
• 3 g Basil
• - Kabuli Chana | Big-Sized White Chickpeas | High Protein & Fiber | Ideal For Chole & Salads
• 500Ml Gaia Extra Virgin Olive Oil (500ml)
• 110 g Unpeeled Garlic Cloves
• 35 g Keya Foods Italian Seasoning
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper

Instructions

1. 1. Wash the rice thoroughly and cook it in a pot with 2:1 water ratio until tender, then fluff with a fork.
2. 2. Heat olive oil in a pan and sauté finely chopped garlic until fragrant and golden for about 2 minutes.
3. 3. Add diced onions to the pan and cook until they turn translucent, stirring occasionally for another 3 minutes.
4. 4. Stir in the diced tomatoes and cook until they soften and release their juices, about 5 minutes.
5. 5. Add the canned chickpeas to the pan and mix well to coat them with the tomato mixture.
6. 6. Sprinkle Keya Foods Italian Seasoning, salt, and black pepper, stirring to combine evenly.
7. 7. Let the mixture simmer for 5 minutes to blend the flavors and thicken slightly.
8. 8. Fold in the cooked rice gently, ensuring it is well combined with the sauce and chickpeas.
9. 9. Chop fresh basil leaves and sprinkle them over the rice mixture for a burst of fresh flavor.
10. 10. Transfer the rice bowl to serving plates and garnish with additional basil leaves, if desired.