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Dinner recipe

Courgette Chickpea Tomato Rice Bowls with Lemon

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Quick vegan rice bowls with chickpeas, courgette, chopped tomatoes, spinach, basmati rice, smoked paprika, parsley, and lemon.

Start planningStart cookingIngredients
20 min520 kcal4 base servingsDinnerQuickFamily FriendlyVegan
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Recipe and nutrition estimates

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Focus ingredients: chickpeas, courgette, chopped tomatoes, basmati rice

Dietary fit: Vegetarian, Vegan, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Offer yoghurt on the side for non-vegan households, but the bowl is bright enough without it.

Courgette Chickpea Tomato Rice Bowls with Lemon plated and ready to serve.

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Ingredients

What you need

  • 2 tins chickpeas
  • 2 courgette
  • 1 tin chopped tomatoes
  • 150g baby spinach
  • 280g basmati rice
  • 1 bunch flat leaf parsley
  • 1 lemon
  • 1 1/2 tsp smoked paprika
  • 1 tbsp olive oil
  • 1/2 tsp black pepper

You'll also need

saucepan, wide frying pan, colander, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Courgette Chickpea Tomato Rice Bowls with Lemon cooking step 1: Cook the rice.
    Step 1

    Cook the rice

    Rinse the basmati rice, then simmer it in a saucepan of boiling water for 10 to 12 minutes until the grains are tender.

    12 min
  2. Courgette Chickpea Tomato Rice Bowls with Lemon cooking step 2: Prep the vegetables.
    Step 2

    Prep the vegetables

    Dice the courgettes, drain and rinse the chickpeas, roughly chop the baby spinach, chop the flat leaf parsley, and halve the lemon.

    5 min
  3. Courgette Chickpea Tomato Rice Bowls with Lemon cooking step 3: Soften the courgette.
    Step 3

    Soften the courgette

    Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat, add the courgette, smoked paprika, and black pepper, then season and cook for 3 minutes until the edges start to colour.

    3 min
  4. Courgette Chickpea Tomato Rice Bowls with Lemon cooking step 4: Simmer the chickpeas.
    Step 4

    Simmer the chickpeas

    Stir in the chickpeas and chopped tomatoes, then simmer for 5 minutes until the sauce thickens and coats the chickpeas.

    5 min
  5. Courgette Chickpea Tomato Rice Bowls with Lemon cooking step 5: Wilt the spinach.
    Step 5

    Wilt the spinach

    Fold in the baby spinach, half the parsley, and 1 tablespoon lemon juice for 1 to 2 minutes until the spinach just wilts.

    2 min
  6. Courgette Chickpea Tomato Rice Bowls with Lemon cooking step 6: Serve the bowls.
    Step 6

    Serve the bowls

    Drain the rice, divide it between bowls, spoon over the courgette chickpea tomato sauce, and finish with the remaining parsley and lemon wedges.

    2 min