Moroccan Spiced Chickpeas with Fluffy Rice

Ingredients

• 1 can (15 oz / 425 g) Cooked chickpeas (canned, drained and rinsed)
• 1 tbsp Olive oil
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1/4 tsp Ground cinnamon
• 1/2 tsp Smoked or sweet paprika
• 1 tbsp Tomato paste
• 1/2 cup (120 g) Crushed tomatoes
• 1/2 cup (120 ml) Vegetable broth or water
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 3/4 cup (150 g) Long-grain rice (white)
• 1 1/2 cups (360 ml) Water (for rice)
• 1 small Lemon
• 1/4 cup Fresh parsley or cilantro, chopped

Instructions

1. 1

   Prep (15 minutes): Rinse and drain chickpeas. Finely chop onion and garlic. Zest and juice the lemon. Chop herbs.

2. 2

   Cook chickpeas (about 20 minutes): Heat olive oil in a pot over medium heat. Sauté onion until soft, 5–6 minutes. Add garlic and cook 30 seconds. Stir in cumin, cinnamon, and paprika, then add tomato paste and cook 1 minute. Add crushed tomatoes, broth/water, salt, and pepper; simmer 5 minutes.

3. 3

   Finish chickpeas (about 15 minutes): Add chickpeas to the sauce and simmer until thick and flavorful, 12–15 minutes. Stir occasionally and add a splash of water if it gets too dry.

4. 4

   Cook fluffy rice (about 15 minutes): While chickpeas simmer, cook rice. Bring water to a boil, add rice, reduce to low, cover, and cook 12 minutes. Turn off heat and let stand covered 5 minutes, then fluff with a fork.

5. 5

   Serve: Spoon chickpeas over rice. Top with lemon zest, lemon juice, and herbs.