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Smoky chickpea and kale rice bowl is plated in a white bowl and topped with small wedges of lemon for added color.

Smoky Chickpea and Kale Rice Bowl

Sea Salt Savorings
Smoky chickpeas and kale are sauteed with aromatic spices for a deep flavor with a healthy twist. This vegan rice bowl is simple and delicious.
4.92 from 24 votes
Prep Time 3 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Small pot with lid
  • Medium pan with lid
  • Cutting Board
  • Sharp knife

Ingredients
  

  • 1 cup uncooked white rice
  • 1 15 oz can of chickpeas
  • 2 cups packed kale stems removed, chopped to bite size pieces
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1/4 tsp oregano
  • 1 TBS water
  • 1/2 tsp salt

Instructions
 

  • Heat 2 cups of water in a small pot to a roaring boil. Add 1 cup of rice and cook it according to package instructions.
  • In a medium pan, heat olive oil over medium low heat. Add all the spices and let them toast in the pan for one or two minutes.
  • Drain the chickpeas and give them a good rinse. Add the chickpeas to the pan of spices and stir them to coat them evenly.
  • De-stem the kale and chop it into bite sized pieces. Add the kale to the pan and stir well. Add 1 TBS of water to the pan to help steam the kale, and immediately cover with the lid. Cook for 5 minutes.
  • When the rice is done cooking, fluff it with a fork. Add rice to the bottom of your serving bowls, then top with the smoky chickpeas and kale. Mangia!

Nutrition values are estimates, for exact values consult a nutritionist.

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