Spiced Chickpea Chili Bowl with Rice and Cucumber Recipe

Spiced Chickpea Chili Bowl with Rice and Cucumber | Plantsy Vegan Recipes

This November chili bowl is built for a simple, filling meal with spiced chickpeas, tomatoes, onion, and warm seasonings served over rice with cool cucumber and fresh herbs. A few pieces of bread on the side make it easy to turn into a full dinner without much extra planning.

Yield: 4 servings | Time: 35 minutes

Ingredients

For the Rice

• 1 cup (185 g) white rice, rinsed

• 2 cups (480 ml) water

• ¼ tsp. sea salt

For the Chickpea Chili

• 1 tbsp. (15 ml) olive oil

• 1 small yellow onion, about 5 oz. (140 g), chopped

• 3 garlic cloves, minced

• 1 small green bell pepper, about 5 oz. (140 g), chopped

• 2 cans chickpeas, 15 oz. (425 g) each, drained and rinsed

• 1 can crushed tomatoes, 15 oz. (425 g)

• 2 tbsp. (30 g) tomato paste

• 1 cup (240 ml) low-sodium vegetable broth

• 1 tbsp. chili powder

• 1 tsp. smoked paprika

• 1 tsp. ground cumin

• ½ tsp. dried oregano

• ½ tsp. sea salt, plus more to taste

• ¼ tsp. black pepper

• 1 tbsp. (15 ml) fresh lemon juice or lime juice

For Serving

• 1½ cups (200 g) chopped cucumber

• ¼ cup (10 g) chopped fresh parsley or cilantro

• Toasted bread, pita, or flatbread

• Extra black pepper

• Lemon or lime wedges

Directions

1. Add the rice, water, and sea salt to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes, or until the rice is tender and the water is absorbed.

2. Remove the pan from the heat and let the rice stand, covered, for 5 minutes. Fluff with a fork and set aside.

3. Warm the olive oil in a large skillet or saucepan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened.

4. Add the garlic and green bell pepper. Cook for 2 to 3 minutes more, until the pepper begins to soften.

5. Stir in the chickpeas, crushed tomatoes, tomato paste, vegetable broth, chili powder, smoked paprika, cumin, oregano, sea salt, and black pepper.

6. Bring to a simmer, then reduce the heat to medium-low and cook for 15 to 18 minutes, stirring occasionally, until the chili thickens. Lightly mash some of the chickpeas with the back of a spoon if you want a thicker texture.

7. Stir in the lemon juice or lime juice. Taste and adjust the sea salt, black pepper, or spices as needed.

8. Divide the rice among 4 bowls. Spoon the chickpea chili over the rice.

9. Serve with chopped cucumber, parsley or cilantro, toasted bread, extra black pepper, and lemon or lime wedges.

Make It Yours

For November, keep the chickpea chili base and adjust the vegetables with what you have.

• Add diced carrots, sweet potatoes, butternut squash, mushrooms, kale, or spinach to make it more substantial.

• Black beans, kidney beans, or lentils can replace some of the chickpeas. For more heat, add cayenne, chipotle powder, or minced jalapeño.

• If you want a softer finish, add a spoonful of dairy-free yogurt or a drizzle of tahini sauce before serving.