Lemon-Cream Chickpeas
with Herb Oil & Wild Rice
Despite its name, wild rice isn't actually a rice at all! These grains are the seeds of marsh-dwelling grass, abundant in fiber, protein, and micronutrients. The creamy, lemony coconut cream sauce provides a great contrast to these nutty, chewy seeds. Hearty chickpeas boost the protein content of this high fiber dinner and vibrant herb oil adds a fragrant final touch.
Nutrition (per serving)
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INGREDIENTS
- 0.25 oz parsley, leaves and tender stems chopped
- 0.25 oz dill, fronds chopped
- 1 lemon, zested and juiced (divided)
- 3 garlic cloves, peeled and thinly sliced
- 2 tsp vegetable broth concentrate
- 6.76 floz coconut milk
- 6 oz organic chickpeas
- 2 oz teen spinach
- 6 oz wild rice
- 2 tbsp sliced almonds
- 2 tbsp vegetable oil
- Salt
Nutrition (per serving)
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INSTRUCTIONS
Stir together parsley, dill, just half the lemon zest, 1 tbsp olive oil, and ¼ tsp salt in small bowl. Set aside.
Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Cook garlic until fragrant, about 1 minute. Stir in â…“ cup water, broth concentrate, coconut milk, chickpeas, spinach, and a pinch of salt. Bring to a boil, reduce heat to medium, and cook until spinach is wilted and sauce is thickened, 5 to 7 minutes. Off heat, stir in lemon juice and remaining lemon zest.
Make small tear at top of rice bag and microwave bag for 1 minute. Divide wild rice between bowls and top with lemon-cream chickpeas. Drizzle with herb oil and sprinkle with almonds. Bon appétit! (TIP: You can also combine precooked rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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