Ingredients
2 cups uncooked instant brown rice1 tablespoon olive oil1 medium onion, chopped2 cans (15 ounces each) chickpeas, rinsed and drained 1 can (14 ounces) diced tomatoes, undrained 1 cup vegetable broth1/4 teaspoon crushed red pepper flakes1/4 teaspoon pepper1/2 teaspoon grated lemon zest3 tablespoons lemon juice
Preparation
Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender.
Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice.
