Chickpea, Red Pepper, and Basil Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sautéing the cumin seeds intensifies their flavor. Ingredients:
1 tablespoon olive oil |
2 cups vertically sliced onion |
1/2 teaspoon cumin seeds |
1 cup red bell pepper strips |
1 tablespoon water |
1/2 cup chopped green onions |
1/4 teaspoon salt |
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained |
2 cups chopped fresh basil (about 4 bunches) |
1/4 cup garlic-and-herb seasoned breadcrumbs |
2 cups hot cooked long-grain brown rice |
Directions:
1. Heat the oil in a large nonstick skillet over medium-high heat. Add onion and cumin; sauté 10 minutes or until onion is lightly browned. Add bell pepper and water; cover, reduce heat, and simmer 3 minutes. Add the green onions, salt, and beans; cover and cook for 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat; stir in basil. Sprinkle with the breadcrumbs, and serve over rice.
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