Vegan Chickpea And Vegetable Rice Bowl Recipe

About this recipe

A hearty and wholesome vegan dinner featuring chickpeas, whole grain rice, and a medley of colorful vegetables simmered in a flavorful vegetable broth. Perfect for a satisfying and nutritious meal.

Ingredients

• 100 g Baby Spinach
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 125 g Red Bell Pepper
• 250 g Organically Grown Green Capsicum
• 1 Pack Button Mushroom (Anabe)
• 1 kg Whole Farm Premium Brown Rice
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 1 pc (52 g) On1Y Paprika Powder
• 315 g Greentokri Sun Dried Tomatoes In Oil
• 450 g American Garden Green Pitted Olives
• 100 g Everest White Pepper

Instructions

1. 1. Heat a large pot over medium heat and add 2 finely chopped onions and 1 minced garlic clove. Sauté for 3-4 minutes until fragrant.
2. 2. Add 2 cups of diced carrots, 1 diced red pepper, 1 diced green pepper, and 1 cup of sliced mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. 3. Stir in 1/2 cup of whole grain rice, 1 cup of cooked chickpeas, 1 cup of spinach, 15 sun-dried tomatoes, and 1 tablespoon of green olives. Mix well to combine.
4. 4. Sprinkle in 2 teaspoons of paprika and 1/2 teaspoon of white pepper. Pour in 1 cup of water and stir to distribute the rice evenly.
5. 5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 70 minutes, stirring 2-3 times to prevent sticking. Add small amounts of water if needed to keep the mixture moist.
6. 6. Once the rice is fully cooked and the flavors are well combined, remove the pot from heat. Serve the dish warm and enjoy your vegan chickpea and vegetable rice bowl.