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Pan-Seared Chickpeas with Herbed Rice and Roasted Bell Peppers

A vibrant starter that combines pan-seared chickpeas with fragrant herbed rice and roasted bell peppers, capturing the spirit of Mediterranean cuisine.

Starter
Prep 20m · Cook 25m · Total 45m
13 ingredients

This dish reflects the cultural melting pot of Mediterranean flavors, reminiscent of the resilience in educational and governmental landscapes. The use of legumes ties to sustainable practices, while the rice and peppers evoke autumn's harvest. Inspired by Trump Says a Deal With Harvard Is Close and Government Shutdown That May Lead to Mass Layoffs Begins.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Cut the bell peppers in half, remove seeds, and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for about 20 minutes until tender and slightly charred.
  3. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce heat and cover, cooking for 15 minutes or until the rice is tender and broth is absorbed.
  4. While the rice cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  5. Add the chickpeas to the skillet, along with paprika, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally until the chickpeas are golden and heated through.
  6. Stir chopped parsley and lemon juice into the cooked rice to add brightness. Fluff the rice with a fork.
  7. To serve, plate a portion of herbed rice, top with pan-seared chickpeas, and arrange roasted bell peppers alongside.