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Easy Taco Chickpea & Rice Skillet

A quick and satisfying skillet meal with chickpeas, rice, and vibrant vegetables flavored with taco seasoning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 cup cooked rice (white, brown, or jasmine for added flavor)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped (any color)
  • 1 packet taco seasoning (make sure it's Halal-friendly)
  • 1 cup corn (canned, frozen, or fresh)
  • 1 cup diced tomatoes (canned or fresh)
  • to taste salt and pepper
  • to garnish fresh cilantro

Method
 

Preparation
  1. Heat a large skillet over medium heat and pour in the olive oil.
  2. Add the chopped onions and bell pepper to the skillet, sautéing until translucent, about 4-5 minutes.
  3. Add the drained and rinsed chickpeas, cooking for another 2-3 minutes.
  4. Sprinkle in the taco seasoning, stirring to coat the chickpeas and veggies evenly.
  5. Add the cooked rice and corn to the skillet, mixing everything thoroughly, and heat through for another 3-4 minutes.
  6. Season with salt and pepper to taste.
  7. Stir in the diced tomatoes and simmer for a minute or two just until warmed through.
  8. Remove from heat, garnish with fresh cilantro, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in a covered bowl or skillet, adding a splash of water or oil to rejuvenate the rice and chickpeas.