Chickpeas and Veggie Rice
Ingredients
- 1 cup jasmine rice
- 2.5 cups water
- 16 oz Chickpeas boiled or canned
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1 cup Cauliflower
- 1 cup Broccoli
- 1 Red onion sliced
- 2 tbsp olive oil
- 1/2 cup purple cabbage
Spices
- 1/2 tsp fresh ground peppercorn blend
- 1/4 tsp cayenne pepper
- 1 tsp cumin powder
- 1/2 tsp oregano
- Red chili flakes(optional)
- Salt to taste
Preparation
Cook the jasmine rice with 2.5 cups of water according to package instructions.
Heat olive oil in a large pan over medium heat.
Add minced garlic, grated ginger, and sliced red onion; sauté until fragrant and onion is translucent.
Add cauliflower, broccoli, and purple cabbage; cook until vegetables are tender-crisp.
Stir in the chickpeas, ground pepper, cayenne pepper, cumin powder, oregano, red chili flakes if using, and salt to taste. Cook for a few minutes until heated through.
Combine the cooked rice with the vegetable and chickpea mixture and serve.
