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Taco-Spiced Chickpea and Rice

Taco-Spiced Chickpea and Rice: A Flavor-Packed Weeknight Win

Taco-Spiced Chickpea and Rice is a quick, hearty, vegetarian-friendly dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Olive oil For sautéing vegetables; substitute with avocado oil for a different flavor.
  • 1 medium Onion Adds flavor and sweetness; use shallots for a milder taste.
  • 1 Bell pepper Provides crunch and color; substitute with zucchini or any preferred vegetable.
  • 2 cloves Garlic Enhances overall flavor; garlic powder can be used.
  • 1 can Chickpeas 15-ounce; can substitute with black beans.
  • 1 cup Cooked rice Choose brown rice for added fiber.
  • 1 can Diced tomatoes 15-ounce, undrained; fresh tomatoes can be used.
  • 1 cup Vegetable broth Substitute with water or chicken broth if not vegetarian.
  • 2 tablespoons Taco seasoning Infuses with Tex-Mex flavor; homemade seasoning can be tailored.
  • Salt and pepper To taste, adjust based on dietary needs.
Optional Toppings
  • Shredded cheddar cheese Adds creaminess; can opt for vegan cheese.
  • Sour cream For a cooling touch; use plant-based sour cream if vegan.
  • Avocado Elevates the dish with a fresh flavor.
  • Cilantro Offers a fresh and zesty garnish.

Equipment

  • 10-inch skillet

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat until shimmering.
  2. Add one medium diced onion and one chopped bell pepper. Sauté for 5-7 minutes until soft and translucent.
  3. Add 2 minced garlic cloves and cook for an additional minute until fragrant.
  4. Stir in one 15-ounce can of drained chickpeas and 1 cup of cooked rice. Mix well.
  5. Pour in one 15-ounce can of undrained diced tomatoes and 1 cup of vegetable broth. Stir to combine.
  6. Sprinkle in 2 tablespoons of taco seasoning and stir well to distribute the spices.
  7. Bring to a gentle simmer over low heat. Cover and cook for 15-20 minutes, stirring occasionally.
  8. Taste and season with salt and pepper. Serve hot, topped with avocados or cilantro.

Notes

This dish is customizable with different vegetables and can be made ahead and stored for convenience.