Smoky Chipotle Chickpea & Tomato Rice Bowl

Instructions

1. 1

   Start the rice: In a medium pot, bring 2 cups vegetable broth (or water) to a boil, add 1 cup rice, a pinch of salt, reduce heat to low, cover and simmer per package time (white rice ~15–18 min; quick rice ~10 min). Keep covered off heat for a few minutes when done.

2. 2

   While rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion (or scallion whites) and sauté 3–4 minutes until softened.

3. 3

   Add minced garlic and cook 30–45 seconds until fragrant.

4. 4

   Stir in drained chickpeas, diced tomatoes (with juices), cumin, smoked paprika (or extra smoked spice if using adobo), oregano, salt and pepper. Add 1 tsp adobo sauce now (or spice substitute). Bring to a simmer and cook 6–8 minutes, stirring occasionally, until sauce reduces slightly and chickpeas are warmed through.

5. 5

   Taste and adjust seasoning: add more adobo sauce or a pinch of cayenne for heat, more salt, or a squeeze of lime to brighten.

6. 6

   Fluff rice with a fork. Divide rice into bowls, spoon the smoky chickpea-tomato mixture over the rice.

7. 7

   Finish: top with sliced avocado, chopped cilantro/parsley, a squeeze of lime, a drizzle of hot sauce or a few slices of fresh spicy pepper if you want more heat, and toasted seeds/peanuts for crunch.

8. 8

   Smoky and savory from chipotle/adobo or smoked paprika

9. 9

   Bright acidity from tomatoes and lime

10. 10

    Earthy warmth from cumin and oregano

11. 11

    Creamy contrast from avocado and crunchy seeds

12. 12

    Using quick-cook rice or a rice cooker speeds this to ~20–25 minutes.

13. 13

    If you prefer more protein, stir in a handful of baby spinach at the end to wilt, or add crumbled baked tofu.