Middle-Eastern brown rice bowl with chickpeas & bell pepper

Name: Middle-Eastern brown rice bowl with chickpeas & bell pepper
Total time: 25 min
Yield: 1 serving
Ingredients: 10 g Olive oil; 70 g Brown rice (raw); 150 g Chickpeas (canned) (drained); 120 g Bell pepper (in strips); 40 g Baby spinach; 3 g Cumin; 2 g Coriander seed; 20 g Tahini; 15 g Lemon (juice)

Middle-Eastern brown rice bowl with chickpeas & bell pepper: 710 kcal and 23 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.

Ingredients

10 g Olive oil
70 g Brown rice (raw)
150 g Chickpeas (canned) (drained)
120 g Bell pepper (in strips)
40 g Baby spinach
3 g Cumin
2 g Coriander seed
20 g Tahini
15 g Lemon (juice)

Instructions

Cook 70 g Brown rice per package instructions in double the amount of salted water, then drain.
Season 150 g Chickpeas and sear in 10 g olive oil over high heat for 4–6 minutes.
Add 120 g Bell pepper, reduce to medium heat and cook 5–7 minutes until al dente.
Put Brown rice in a bowl and add Chickpeas and Bell pepper on top.
Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
Finish with 40 g fresh Baby spinach, season with salt, pepper and a squeeze of lemon.

Nutrition per serving

710 kcal
23 g protein
94 g carbs
28 g fat