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Smoky Chickpeas Pot Pie with White Rice
A smoky American chickpea pot pie with bell pepper and jalapeno, finished with brown sugar, ranch seasoning and hot sauce, served over white rice.
Ingredients
Instructions
Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 7 minutes.
Add the bell pepper and jalapeno, cooking until softened, about 6 minutes.
Stir in the brown sugar, ranch seasoning, black pepper and hot sauce for 3 minutes.
Cook the white rice separately and set aside.
Let the chickpeas simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
