Ingredients

• 2 cups cooked rice — $0.80
• 2 cans chickpeas, drained and rinsed — $2.00
• 1 medium onion, diced — $0.80
• 1 bell pepper, chopped — $1.50
• 3 cloves garlic, minced — $0.30
• 1 tablespoon olive oil — $0.20
• 1 teaspoon paprika — $0.10
• 1 teaspoon cumin — $0.10
• 1/2 teaspoon salt — $0.05
• 1/4 teaspoon black pepper — $0.05
• 2 tablespoons water, as needed — $0.00
• Optional: lemon juice, parsley, or hot sauce — $0.50

Estimated ingredient total: $6.40 without optional toppings
Estimated practical total: about $6.90 to $7.40
Displayed website estimate: $8.40

Detailed Instructions

1. Cook or reheat the rice first so it is ready when the chickpea mixture is finished.
2. Dice the onion, chop the bell pepper into bite-sized pieces, and mince the garlic.
3. Drain and rinse both cans of chickpeas, then let them drain well.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until the onion softens.
6. Add the garlic, paprika, cumin, salt, and black pepper. Stir for 30 to 60 seconds so the spices bloom.
7. Add the chickpeas and stir to coat them in the seasoned vegetables.
8. Cook for 5 to 7 more minutes, stirring occasionally. Add a splash of water if the pan starts to dry out.
9. For a heartier texture, lightly mash some of the chickpeas with the back of a spoon.
10. Taste and adjust the seasoning if needed.
11. Divide the rice into 4 bowls and spoon the chickpea mixture over the top.
12. Add optional toppings like lemon juice or hot sauce and serve warm.

Helpful Notes

• Brown or white rice both work well.
• Frozen vegetables can replace fresh pepper if needed.
• This is a great leftover lunch recipe.

Price Note