This recipe might be the easiest and cheapest recipe I’ve ever posted. There are a couple of “flair” ingredients in the recipe, but it would be good if all you had was a bag of rice, a can of chickpeas, and bottle of teriyaki sauce. Those ingredients don’t cost much and you might already have them in the pantry. What could be simpler?

Also, I think this is a great meal to make if you’re only cooking for yourself. Is that a weird thing to say, that this is a good dish for one? Maybe…

However, when I lived alone I was always looking for recipes that didn’t make a billion servings. I didn’t like cooking that much then because I’d make eating that same meal for lunch and dinner for the next 4 days. It can get old. But this dish, is perfect for 2-3 meals. It’s perfect if you want to whip up something quick, small, and tasty.

While I stand by my original statement that this is good plain, it’s super delicious topped with pineapple salsa. It adds a little sweetness from the pineapple and some great zest fro the onions and cilantro. Yes, making the salsa is a little more chopping and prepping, but it’s tasty and beautiful.

The recipe is adapted from the a great cookbook called The Happy Herbivore. It’s a vegan cookbook, but really accessible for people who like vegetable based meals, but don’t actually want to be vegan.

Messy level: This is one spoon! You cook everything in two pots, there’s so little chopping, and it’s just so darn easy!!

Teriyaki Chickpeas and Rice

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Serves: 4

Ingredients

Chickpeas

• 1 15oz can of chickpeas, drained and rinsed
• ⅓ cup teriyaki sauce (or more if you like!)
• 1 tbsp hot sauce
• ½ tbsp raw sugar (just swipe 2 packets from your local coffee shop)

Rice

• 2 cups water
• 1 cup uncooked white or brown rice

Pineapple salsa

• ½ cup chopped pineapple
• 2 tablespoon chopped red onion
• 1 tablespoon chopped cilantro
• lime juice (from about ½ a lime)

Instructions

1. In a large skillet, mix together the chickpeas, teriyaki sauce, hot sauce and sugar. Let the chickpeas marinate in the skillet while you get the rice ready.
2. In a medium pot, bring the 2 cups of water to a boil.
3. Once the water has come to a boil add the rice. Cover the pot and turn to low. Let simmer until the water is absorbed, about 20 minutes. Rice is done when rice is tender and water has cooked off.
4. Turn the skillet with the chickpeas to medium. Heat until the chickpeas are cooked enough to our liking, usually about 10-15 minutes. Stir occasionally.
5. While everything else is cooking do whatever salsa chopping you need to do in case you didn't do it before you started. Then mix also salsa ingredients together in a bowl.
6. Serve the rice in a bowl then top with chickpeas and salsa.

3.5.3226

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