Chickpea, Red Pepper, and Basil Sauté

Name: Chickpea, Red Pepper, and Basil Sauté
Yield: 4 servings (serving size: 1 cup chickpea mixture and 1/2 cup rice)
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

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Randy Mayor; Jan Gautro

Yield

4 servings (serving size: 1 cup chickpea mixture and 1/2 cup rice)

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

How to Make It

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.

Chickpea, Red Pepper, and Basil Sauté

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