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Pan-Seared Chickpeas with Seasonal Veggies and Rice

A vibrant one-pan dish featuring pan-seared chickpeas paired with autumn vegetables and served over fluffy rice, perfect for a quick weeknight meal.

One-pan
Prep 15m · Cook 30m · Total 45m
12 ingredients

As September unfolds in Belgium, fresh produce like bell peppers, zucchini, and herbs are at their peak. The combination of these vibrant ingredients reflects a season of abundance. The pan-searing technique enhances the flavors of legumes, mirroring the resilience seen in communities facing challenges. This dish serves as a comforting reminder of the strength found in unity and growth, much like the culinary landscape adapting to changes. Inspired by In High-Profile Closings, Los Angeles Restaurateurs See Trouble and Lawsuit Accuses Trump Officials of More Wrongful Deportations.

Instructions

  1. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
  2. Add the diced zucchini and red bell pepper to the pan, cooking for another 5 minutes until vegetables are slightly tender.
  3. Stir in the chickpeas, paprika, salt, and black pepper. Cook for about 5-7 minutes, allowing the chickpeas to brown slightly.
  4. While the chickpeas are cooking, rinse the rice under cold water until the water runs clear. In a separate pot, bring the vegetable broth to a boil.
  5. Add the rinsed rice to the boiling broth, reduce heat to low, cover, and let simmer for 15 minutes or until the rice is tender and liquid is absorbed.
  6. Once the chickpeas and vegetables are ready, fluff the rice with a fork and serve on plates topped with the chickpea mixture. Garnish with freshly chopped parsley.