recipe
one pot pesto chickpeas and rice
so creamy, so flavorful, so vegan-friendly and hearty!
combining onions, peppers and spinach makes this pesto pot a meal you'll want to make again and again. bonus, it makes great leftovers.
so creamy, so flavorful, so vegan-friendly and hearty!
combining onions, peppers and spinach makes this pesto pot a meal you'll want to make again and again. bonus, it makes great leftovers.
ingredients
1 can chickpeas
1 ½ cups jasmine rice
1 cup sliced sweet bell peppers
1 onion
3 garlic
1 tablespoon olive oil
1 zucchini
3 cups vegetable broth
1 clamshell organicgirl baby spinach
homemade pesto:
1 handful fresh basil
2 garlic cloves
¼ cup pine nuts
¼ cup dairy-free parmesan cheese
1 lemon
¼ cup olive oil
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directions
instructions:
- prepare the pesto by combining the fresh basil, garlic cloves, pine nuts, dairy-free parmesan cheese, lemon juice, and olive oil in a food processor or blender; pulse until the mixture is well combined. Set aside.
- in a large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat.
- add the diced onion and minced garlic; sauté until the onion becomes translucent.
- add the sliced sweet bell peppers; cooking for another 3-4 minutes until the vegetables start to soften.
- add the pesto to the vegetables and mix until combined; add zucchini.
- stir in the jasmine rice, then pour in the vegetable broth. bring the mixture to a boil.
- reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is cooked and has absorbed the broth.
- once the rice is cooked, stir in full clamshell of baby spinach.
- stir in the chickpeas until everything is well combined and the spinach is wilted. serve hot.
optional: garnish with extra fresh basil or a sprinkle of dairy-free parmesan cheese.
