Chickpeas with Tomatoes & Rice

This is the recipe you make when the pantry looks bare but dinner still needs to happen.

Onion and garlic sizzle in oil, crushed tomatoes simmer down into a thick sauce, and cooked chickpeas and brown rice join the pot for a final 10-minute meld.

It’s humble, it’s unfussy, and it works every single time.

Season it however the mood strikes: cumin and smoked paprika for a Spanish lean, Italian herbs for a Mediterranean spin, or a hit of chili flakes if you want heat.

Variations

• Mediterranean: Add dried oregano, a squeeze of lemon, and crumbled feta on top.
• Smoky Southwest: Stir in cumin, smoked paprika, and a handful of chopped cilantro.
• Spicy: Toss in red pepper flakes or a minced jalapeno with the garlic.

Pro Tips

• Use pre-cooked brown rice and canned chickpeas for a true 30-minute meal with almost no prep.
• Let the tomatoes simmer uncovered for the full 15 minutes so they concentrate and thicken. Rushing this step leaves you with a watery dish.