Slow Cooker
Tomato-Chickpea Rice Bowls
Brown Rice with Goat Cheese
Ingredients
- 2 (8-oz) cans no-salt-added chickpeas (or use 1 [15-oz] can), drained and rinsed
- 1 (28-oz) can San Marzano whole tomatoes, undrained and diced
- 1 (14.5-oz) can low-sodium chicken broth (1¾ cups)
- 1 red onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 1 (5-oz) pkg baby spinach
Instructions
- Combine all ingredients except spinach in a 4- or 5-quart slow-cooker. Cover and cook on HIGH 5½ to 6 hours.
- Stir in spinach; cover and let stand 3 minutes or until spinach is wilted. Serve over Brown Rice with Goat Cheese recipe.
Side Dish Ingredients
- 1½ cups long-grain brown rice
- 2 Tbsp lemon juice
- 1½ cups crumbled goat cheese
- ¼ cup chopped fresh flat-leaf parsley
Side Dish Instructions
- Cook rice according to package directions. Stir in lemon juice, cheese, and parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
131
|
253
|
384
|
| Fat (g) | 1 | 9 | 10 |
| Sat. Fat (g) | 0 | 5 | 5 |
| Protein (g) | 7 | 9 | 16 |
| Carb (g) | 22 | 35 | 57 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 721 | 140 | 861 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
