Chickpea, Red Pepper, and Basil Sauté

Chickpea, Red Pepper, and Basil Sauté
Photo by Randy Mayor


  • ½ teaspoon cumin seeds
  • 2 cups hot cooked long-grain brown rice
  • 1 tablespoon water
  • ¼ cup garlic-and-herb seasoned breadcrumbs
  • 1 tablespoon olive oil
  • 2 cups vertically sliced onion
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
  • + 4 more ingredients
    • 2 cups chopped fresh basil (about 4 bunches)
    • ¼ teaspoon salt
    • 1 cup red bell pepper strips
    • ½ cup chopped green onions

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 hea...

View full recipe at My Recipes


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