Herby chickpeas over rice
435 cals, 15p, 61c, 9f (per meal)
2 tsp (10mL)
4 tbsp chopped (15g)
1 medium (2-1/2" dia) (110g)
1/2 cup (93g)
1 can (448g)
1
Cook rice according to package and set aside.
2
Heat oil in a skillet over medium heat. Add onion and cook 5-10 minutes until softened.
3
Add in chickpeas and some salt and pepper and cook for 7-10 minutes until golden.
4
Turn off heat and stir in parsley
5
Serve chickpea mixture over rice.