Tomato-Chickpea Bowls
Goat Cheese Brown Rice
Ingredients
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 (28-oz) can San Marzano tomatoes, undrained and diced
- 2 cups low-sodium chicken broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp kosher salt
- ¼ 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; let stand 3 minutes or until spinach is wilted. Serve over Goat Cheese Brown Rice recipe.
Side Dish Ingredients
- 1½ cups long-grain brown rice
- 3 Tbsp butter
- 2 Tbsp lemon juice
- 1 (4-oz) pkg crumbled goat cheese
- ¼ cup chopped fresh basil
Side Dish Instructions
- Cook rice according to package directions. Stir in butter, lemon juice, cheese, and basil.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
188
|
260
|
448
|
| Fat (g) | 3 | 10 | 13 |
| Sat. Fat (g) | 0 | 6 | 6 |
| Protein (g) | 10 | 7 | 17 |
| Carb (g) | 32 | 36 | 68 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 647 | 125 | 772 |
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
