Spiced Chickpeas with Stewed Tomatoes
Looking for a meal that will fill you up but leave you excited for the next time you get to eat it again? This spiced chickpeas with stewed tomatoes is just that…what a better meal for meal prepping!
- 2 cups Water
- 180 g Basmati Rice, dry, (1 cup)
- 1 tbsp Extra Virgin Olive Oil
- 200 g Yellow Onions, diced (1 medium onion)
- 4 Garlic Cloves, diced
- 1 tsp Coriander
- 1 tsp Paprika
- ½ tsp Tumeric
- ½ tsp Ground Oregano
- 1 tsp Red Pepper Flake
- 1 tbsp Tomato Paste
- 15 ½ oz Chick Peas, (1 can)
- 15 ½ oz Petite Diced Tomatoes in Tomato Juice, (1 can)
- 1 cup Coconut Milk
- 1 tsp Balsmic Vinegar
- Bring a pot with 2 cups of water to a boil. Once the water is boiling add the rice to the boiling water. Then cover the pot with a lid, turn the heat to low and cook the rice on low for 20 minutes. After 20 minutes remove the pot from the heat but leave the lid on. Allow the rice to sit covered for 10 minutes to finish obsorbing the liquid.
- While the rice is cooking work on the remaining ingredients:
- Heat a large deep pan with a lid to medium heat. Once the pan is hot add the oil to the pan, then immedatly add the onions. Cook the onions until translucent and begin to soften, approxmitely 5 minutes. Stirring often to prevent burining.
- Next add the garlic to the pan with the onions. Cook for an additional 2 minutes, stirring often.
- After 2 minutes add all of the spices and tomato paste to the pan. Stir the spices and paste into the onion and garlic mixture, gently smashing them into the mixture. After a few moments the spices will become very fragrant.
- Now add the chick peas and diced tomatoes. Stir everything together until well combined.
- Then add the coconut milk and balsmic vinegar, stir again. Then cover and turn the heat down to medium low and cook for 10-15 minutes. Stopping to stir every 4-5 minutes.
- After the 10-15 minutes covered, the chick peas and rice should be complete. Serve by topping the rice with the spiced chickpeas and tomatoes.
Are you meal prepping? Do you count your macros or calories? Check out my notes below on how you can incorporate this Spiced Chickpeas with Stewed Tomatoes into your meal prep. Also how you can easily adjust protein, carbs, and fats to meet your macro requirements.
NOTES FOR MEAL PREP:
This is a fantasic recipe for meal prepping. You can store this spiced chickpeas with stewed tomatoes as one large serving or as individual servings in the fridge for up to 1 week. Then enjoy it as it fits your meal plan.
To help keep the rice soft, store with the chickpea mixture ontop, covering all of the rice. Or mix the rice with the chickpeas completely. The moisture from the chickpeas will help keep the rice fresh and prevent it from becoming hard.
NOTES FOR COUNTING MACROS:
- There is not a lot of protein in this recipe. Because of that you will need to introduce an additional ingredient to increase the protein. For this recipe I recommend, shredded chicken breast. For every 1 ounce of chicken breast you add, you will increase the protein by 8.8 grams.
Check out my recipe for making the perfect juicy chicken breast. This chicken recipe is so easy and can be cooked at the same time as the rice and the chickpeas. Then shred it with a fork and knife and mix in with the spiced chickpeas and stewed tomatoes.
- The carbohydrate can easily be adjusted based on the amount of rice used. For every 1/4 cup (45g) of basmati rice you increase or decrease the carbs by 31.9 grams.
- Finally, the fats in this recipe are a harder to adjust, there is not one main ingredient contributing to the fat macro. Therefore, I suggest you enjoy this recipe and its fat for all its glory. Focus on meeting your carb and protein macro, and enjoy the small amount of fat that is in this recipe.
When making adjustments to the macros you will want to keep in mind the number of servings you are making.
Do you love chickpeas, looking for another way you can incorporate them into your life? Check out my: