This simple chickpea-packed recipe makes a great base for meal prep throughout the week. High fibre, high flavour, low effort.
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Serves
4
Cooked Brown Rice
Drained Cooked Chickpeas
Courgettes
Red Onions
Garlic Clove
Smoked Paprika
Ground Cumin
Ground Coriander
MSG (optional)
Olive Oil
Serves
4
Cooked Brown Rice
Drained Cooked Chickpeas
Courgettes
Red Onions
Garlic Clove
Smoked Paprika
Ground Cumin
Ground Coriander
MSG (optional)
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut the courgettes in half lengthways, then slice into half moons. Cut the red onions into large chunks.
Step 2.
Place a medium frying pan over medium heat and drizzle with olive oil.
Step 3.
Once hot, add the red onions, courgettes, smoked paprika, cumin, and coriander to the pan. Grate in the garlic and cook until softened, stirring occasionally. If anything catches on the pan, add a splash of water to deglaze.
Step 4.
Add the drained chickpeas and cooked rice to the pan. Stir everything together and cook for 2–3 minutes until heated through.
Step 5.
Season with salt, black pepper, and MSG (if using). Store in a Tupperware container along with your favourite protein, or by itself and pop in the fridge until needed.
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