Chickpeas and Rice
Vegan options are crucial to incorporate into our weekly eating schedules, it's literally saving the planet. This week we have chickpeas and rice with vegan naan bread. We paired this meal with one of our favorite feel good throwbacks, Idris Muhammad's "Could Heaven Ever Be Like This".
Happy beet, satisfied soul
Ingredients
3 shallots
1 red pepper
3 cloves of garlic
1/4 cup olive oil
2 cans chickpeas/garbanzo beans
1/4 tsp cinnamon
1 tsp ground ginger
1 tbsp cumin
1 tsp paprika
1 tsp turmeric
2 serrano peppers
1.5 cup vegetable stock
1 tbsp rice wine vinegar
1 bushel of spinach
Recommend toppings - Fresh lime and parsley
Serve over Basmati rice or favorite grain.
For homemade vegan naan
Heat your pot to medium high heat and add the olive oil. Add diced shallots and allow to cook for 5 minutes. Dice you garlic and red pepper and add to the pot.
Drain and add your chickpeas, diced Serrano peppers and all of your seasonings.
Salt to taste, cook on medium heat for 10 minuted.
Add the vegetable stock.
Bring to a boil, cover and simmer.
After simmering for 15 minutes use a fork or wooden spoon and smash around half of your chickpeas in the pot. give it a good stir and continue to simmer.
Give your spinach a good rinse and add to the mixture.
Add the vinegar and taste for additional salt and desired heat.
Prepare your Basmati rice as instructed and place on your plate. pour over your chickpeas and top with fresh parsley and lime. Don't forget the vegan naan for dipping!
