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Pan-Seared Chickpeas Bowl
A pan-seared vegetarian chickpea bowl with zucchini and spinach, finished with cumin, cream and fresh herbs, served over basmati rice.
Ingredients
Instructions
Drain and season the chickpeas, then simmer them over medium-high heat until well browned, about 7 minutes.
Add the zucchini and spinach, cooking until softened, about 5 minutes.
Stir in the cumin, cream and fresh herbs for 4 minutes.
Cook the basmati rice separately and fluff with a fork.
Let the chickpeas simmer for about 18 minutes so the sauce thickens.
Taste and adjust the seasoning.
Serve hot over the basmati 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.
