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.
Macro Nutrition
Nutrition Facts
Spiced Chickpeas with Stewed Tomatoes
Amount Per Serving
Calories 342Calories from Fat 53
% Daily Value*
Fat 5.9g9%
Saturated Fat 1.7g11%
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.5g
Cholesterol 0mg0%
Sodium 65.6mg3%
Potassium 118.9mg3%
Carbohydrates 61.9g21%
Fiber 10.3g43%
Sugar 7g8%
Protein 12.3g25%
Vitamin A 21.3IU0%
Vitamin C 21.6mg26%
Calcium 13.9mg1%
Iron 17.2mg96%
* Percent Daily Values are based on a 2000 calorie diet.