Pescatarian
Seared Chickpeas with Tomato-Caper Sauce over Brown Rice Pilaf
Ingredients
- 2 (15-oz) cans chickpeas, drained and rinsed
- 3 Tbsp olive oil, divided
- ¾ cup dry white wine
- 1½ pints grape tomatoes
- 3 Tbsp capers
- 2 cloves garlic, minced and divided
- ¼ cup chopped fresh basil
- 2 (8.8-oz) pkg microwavable brown rice
- 1 green onion, chopped
- ¼ tsp chopped fresh rosemary (or use ¼ tsp dried)
Instructions
- Cook chickpeas in 1 Tbsp hot oil in a large skillet over medium-high heat until browned.
- Add 1 Tbsp oil, wine, tomatoes, capers, and half of garlic; cook 2 to 3 minutes or until wine reduces by half, stirring often. Stir in basil.
- Cook rice according to package directions. Stir in 1 Tbsp oil, half of garlic, green onion, rosemary, and salt and pepper to taste. Serve chickpea mixture over rice.
Vegan Meal Plan
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