Pantry-Spiced Chickpea & Tomato Skillet with Rice

Instructions

1. 1

   Start the rice: Bring 2 cups water and a pinch of salt to a boil for regular rice (or follow package liquid for quick rice). Add rice, cover, reduce heat to low and simmer until tender (about 15–18 minutes regular, 8–10 minutes quick). Keep covered off heat to steam if needed.

2. 2

   Meanwhile, warm a large skillet over medium heat and add the olive oil. Toss in the chopped onion and a pinch of salt — cook, stirring, until translucent, about 4–5 minutes. If using powders, add them later with the garlic so they don’t burn.

3. 3

   Add the garlic and spices (cumin, paprika, coriander, chili flakes) and cook 30–45 seconds until fragrant — don’t let them brown too much, dear, just wake them up.

4. 4

   Pour in the diced tomatoes with their juices and the cup of broth (use a little more if your rice is quick-cook and already nearly done). Bring to a gentle simmer and let the flavors marry for 3–4 minutes.

5. 5

   Stir in the chickpeas, season with salt and black pepper, and simmer 5–7 minutes so chickpeas warm through and sauce thickens slightly. Mash a few chickpeas against the side with your spoon for a creamier texture if you like.

6. 6

   Taste and finish with lemon juice (or vinegar) and chopped herbs. Adjust salt, pepper, or heat to your liking.

7. 7

   Serve spooned over the cooked rice, topping with a dollop of yogurt or a sprinkle of feta and a drizzle of olive oil or toasted seeds for extra comfort and crunch.