Fire-Roasted Chickpea Stew & Rice Recipe (VIDEO)

This recipe was published on 7/30/2017.

I don't know about you, but I live for quick and easy meals on busy days.

Hell, I like my meals quick and easy even when I don't have a lot going on. lol

Here's a quick lunch recipe with chickpeas, fire-roasted tomatoes, garlic, coconut milk, cumin, salt & pepper.

This meal took under 30 mins and the flavor is amazing!

Get the measurements and full video below...

Ingredients:

• 1 teaspoon oil or vegetable broth to sauté

• 3 garlic cloves, minced

• (2) 15 oz can of fire-roasted tomatoes (drain the juice)

• 1 teaspoon cumin

• (2) 15 oz cans of chickpeas, drained & rinsed

• (1) 15 oz can coconut milk

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• To serve: rice & cilantro

Instructions:

1. In a large, rimmed skillet, sauté garlic for 10 seconds on med-low heat.

2. Add tomatoes (drain the juice) and cook for 5 minutes on medium heat.

3. Mix in cumin and chickpeas.

4. Cover and cook for 7 minutes, stirring occasionally.

5. Shake the coconut milk can before opening.

6. Stir in coconut milk, salt, and black pepper.

7. Reduce heat and cook for another 5 minutes.

8. Adjust seasoning, if necessary.

9. The sauce should thicken as you allow it to sit (about 5 mins).

10. Serve with rice and garnish with fresh cilantro.