Q1: What is the absolute best way to make canned chickpeas taste delicious?

The secret is to infuse them with a lot of flavor! This recipe does a fantastic job of that by simmering the chickpeas in a rich and savory broth with aromatics like onion and garlic. The final, powerful burst of flavor from the fresh lemon juice and zest at the very end is the key that transforms them from a simple canned good into a truly vibrant and delicious meal.

Q2: Can I make this dish ahead of time for meal prep?

Yes, this is an absolutely perfect meal-prep recipe! You can prepare the entire Lemony Chickpea stew and store it in the refrigerator for up to 5 days. It is a great idea to store the rice separately so that it doesn't get too soft.

Q3: Can I use bottled lemon juice instead of fresh?

For this specific recipe, which has so few ingredients and relies so heavily on the bright, vibrant flavor of the lemon, it is very, very highly recommended to use freshly squeezed lemon juice . The flavor is much brighter, more complex, and more authentic than the bottled kind, which can sometimes have a muted or slightly bitter aftertaste.

Q4: Can I freeze this chickpea stew?

Yes, this is a fantastic freezer meal! Let the finished stew cool completely. You can freeze it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop.

Q5: Can I use dry chickpeas instead of canned?

You can, but you will need to plan ahead. You will need to soak about 1 cup of dry chickpeas overnight. Drain them and then add them to the pot along with the broth at the beginning. You will need to increase the simmering time significantly (to about 1 to 1 1/2 hours) to ensure that the dry chickpeas are completely tender.

Easy & Healthy Lemony Chickpeas (20-Minute Meal!)

The Best Easy & Healthy Lemony Chickpeas (20-Minute Meal!)

A quick and easy one-pan vegetarian meal featuring lemony chickpeas served over brown rice. This healthy dish is made by simmering canned chickpeas and diced tomatoes in a savory vegetable broth with sautéed onions. The stew is seasoned with a touch of red pepper flakes for warmth. A bright, fresh flavor is added at the end by stirring in grated lemon zest and fresh lemon juice just before serving over fluffy instant brown rice.

Author: Grace

Ingredients

2 cups uncooked instant brown rice
1 tablespoon olive oil
1 medium onion, chopped
2 cans (15 ounces each) chickpeas, rinsed and drained
1 can (14 ounces) diced tomatoes, undrained
1 cup vegetable broth
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 teaspoon grated lemon zest
3 tablespoons lemon juice

Instructions

Cook the instant brown rice according to the package directions.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring, for 3-4 minutes or until tender.
Stir in the chickpeas, undrained tomatoes, vegetable broth, red pepper flakes, and pepper. Bring the mixture to a boil.
Reduce the heat, cover, and let it simmer for 10 minutes to allow the flavors to blend.
Uncover the skillet and continue to simmer for an additional 4-5 minutes, stirring occasionally, until the liquid has slightly reduced.
Remove the skillet from the heat and stir in the lemon zest and lemon juice.
Serve the chickpea mixture with the cooked brown rice.

Notes

This is a very fast one-pan meal, perfect for a busy weeknight, that comes together in about 30 minutes.
Using convenient ingredients like instant rice and canned chickpeas and tomatoes helps to speed up the process.
Stirring in the fresh lemon zest and juice at the very end, off the heat, is a key step that preserves their bright, fresh flavor.

Find it online: https://www.eatswithsoul.com/healthy-lemony-chickpeas/