One-pot zucchini and chickpea rice

Difficulty: 1/5

Time: 25 minutes

Servings: 4

Ingredients:

• 4 cups water
• 2 cups brown rice
• 480g (2 cans) rinsed and drained chickpeas
• 3 (350g) cubed small-sized zucchinis
• 2 sliced small-sized onions
• 1/2 tsp ground turmeric
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 cubed tomatoes

Instructions:

• In a large pot, combine all of the ingredients together except the tomatoes. Bring to a boil, then reduce the heat and simmer until there is no more water left. As the rice cooks, stir the rice every now and then to make sure the rice does not stick.
• Once all of the water has evaporated, turn off the heat, and mix in the tomatoes and serve.

Serving:

Scoop a ladle of rice onto a plate. Top with fresh greens like arugula or parsley for added colour and freshness. Crack some black pepper for an added kick.