Ginger Chickpeas and Rice

Chickpeas are a healthy and frugal bean that tend to be forgotten, except for in hummus. Because of their mild flavor, they are incredibly versatile and can add variety to any monthly menu plan. To give them some zest and create a delicious and low-cost meal, try this simple ginger and rice dish:

Ginger Chickpeas and Rice

Chickpea Marinade

• 1/2 lb dried chickpeas, soaked
• 3 T. olive oil
• 2 T. lemon juice
• 1/2 t. garlic
• 1 T. ginger
• 2 t. red wine vinegar
• 1 T. soy sauce

Boil chickpeas for 1 to 1-1/2 hours or until fully cooked. In a large bowl, combine remaining ingredients. Stir in chickpeas. Cover and refrigerate for one hour. Meanwhile...

Rice

• 1 c. brown rice
• 2 c. chicken or vegetable broth
• 1 T. olive oil
• 1/2 c. mushrooms, chopped
• 1 onion, chopped
• 2 T. soy sauce
• 1 t. ginger

In a medium saucepan, stir together rice and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until rice is fully cooked and liquid is absorbed. In a saucepan, sautee mushrooms and onions until tender. Stir mushrooms, onions, soy sauce and ginger into rice.

Pour chickpeas (including marinade) into the rice mixture. Stir and serve.

This is a great recipe to freeze for future meals as it does not change texture nor lose flavor. Simply reheat on the stovetop or in the microwave.