Fire-Roasted Chickpea Stew & Rice Recipe (VIDEO)

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

• (2) 15 oz cans fire-roasted tomatoes, keep juice

• (2) 15 oz cans chickpeas, drained and rinsed

• 2 teaspoons garlic powder

• 1 teaspoon cumin

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• (1) 15 oz can coconut milk (shake before opening)

• To serve: cooked rice/quinoa and chopped cilantro

• Optional: stir in a handful of spinach or Swiss chard at the end of cook time.

Instructions:

*In a large pan (with a lid) add oil and tomatoes in cook for 5 minutes over medium heat.

*Stir in chickpeas, garlic powder, cumin, salt, and black pepper. Cover and cook for 7 minutes, stirring occasionally.

*Stir in coconut milk.

*Reduce heat and cook for another 5 minutes until flavors come together.

*If using dark greens, stir them in cover the lid and let the dish rest for about 10 mins to allow the green to wilt and sauce to thicken.

If necessary, adjust the seasoning.

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