Ingredients
- 2 tablespoons olive oil
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 3/4 teaspoon tomato paste
- 1 cup canned chickpeas drained and rinsed
- 2 cups cooked jasmine rice
- 1/2 teaspoon paprika
- Salt to taste
- 1 small tomato chopped
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add bell peppers, chopped onion, and minced garlic. Sauté until the vegetables are soft, about 5 minutes.
- Stir in the tomato paste, chickpeas, and cooked jasmine rice. Season with paprika and salt. Cook for an additional 3-4 minutes to blend the flavors.
- Remove the skillet from the heat. Fold in the chopped tomato and garnish with fresh parsley. Serve warm.
