30mSmoky Chickpea Carrot Rice Skillet
A plant-based lunch skillet with canned chickpeas, carrots, instant brown rice, diced tomatoes, spinach, smoked paprika, and lemon.
- Energy
- 272 calories per serving
- Protein
- 9.4 g per serving
- Carbs
- 44.5 g per serving
- Fat
- 6.6 g per serving
- Sodium
- 875 mg per serving
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Cook this recipe
- fresh spinach-4 cups
- carrots-2 medium
- garlic-2 cloves
- water-1 cup
- instant brown rice-1 cup
- canned diced tomatoes with juices-1 can
- canned chickpeas-1 can
- tomato paste-2 tbsp
- olive oil-1 tbsp
- smoked paprika-1 tsp
- lemon-1 medium
- fine salt-0.75 tsp
Dice the carrots, mince the garlic, rinse and drain the chickpeas, roughly chop the spinach, and zest and juice the lemon.
Wash hands, carrots, spinach, and lemon before prep.
Keep the knife blade angled away from fingers while chopping.
Heat olive oil in a large skillet over medium heat. Add carrots and 1/2 teaspoon salt; cook, stirring often, until slightly softened, about 4 minutes.
Use caution with the hot skillet and oil to avoid burns.
Stir in garlic, tomato paste, and smoked paprika. Cook for 1 minute, stirring constantly, until the paste darkens slightly and the paprika smells toasty.
Add diced tomatoes with juices, chickpeas, and water. Scrape the skillet bottom, bring to a steady simmer, and cook for 2 minutes.
Keep the skillet at a steady simmer after adding canned ingredients so everything heats evenly.
Stir in instant brown rice, cover, reduce heat to low, and cook until the rice is tender and the liquid is mostly absorbed, about 8 to 10 minutes.
Use a dry towel when handling the hot skillet lid, and open the lid away from your face to avoid steam burns.
Fold in spinach and cook uncovered until just wilted, about 2 minutes. Turn off heat, stir in lemon zest, lemon juice, and remaining 1/4 teaspoon salt, then serve warm.
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