In need of a quick meal that tastes delicious, is filling, and healthy? This is the recipe for you! I made this with chickpeas being the protein, but you could easily add cooked chicken, tofu or whatever other protein you have on hand instead.
It can be adapted to be paleo friendly (if you use a meat protein instead of the chickpeas), and is naturally gluten free and vegan. You can easily meal prep it and have it for lunch for several days or freeze it for another time.
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 4
Preparation + Cooking Time: 20 minutes
Suggested kitchen tools: large skillet, measuring spoons, measuring cup
Ingredients:
One 12 oz. bag frozen riced cauliflower
1 tablespoon coconut oil
1/4 red onion, finely diced
1 yellow pepper, diced
One 13.6 oz. can full fat coconut milk
1 tablespoon coconut sugar
3 tablespoons double concentrated tomato paste (I used the kind in a tube, use a little more if you don’t use double concentrated)
1 teaspoon sea salt
1/2 teaspoon chipotle pepper seasoning
2 teaspoons smoked paprika
2 cans chickpeas, rinsed and drained
2 tablespoons fresh chopped cilantro (optional)
How-To:
Cook the cauliflower rice according to package directions. Set aside.
Place the coconut oil in a large skillet and heat to medium heat
Add the diced red onion and saute (frequently stirring) 2-3 minutes or until slightly translucent
Add the diced pepper and saute, (frequently stirring) 2-3 minutes or until slightly softened
Add the canned coconut milk, coconut sugar, tomato paste, salt, chipotle seasoning, and smoked paprika. Stir to combine.
Reduce the heat to low and add the chickpeas. Stir to combine the mixture. Simmer for 8-10 minutes or until the sauce has thickened. Remove from heat.
Serve over cauliflower rice and top with the optional chopped cilantro
Eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
You can use regular rice instead of cauliflower rice if you can tolerate grains
Add a meat based protein (pre-cooked) to make this paleo
Don’t like yellow peppers? Add broccoli, green or red peppers or whatever kind of veggies you like. Try an herb like parsley instead of cilantro. Make it yours….the possibilities are endless!
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Creamy Versatile Peppers and Chickpeas (V, DF, GF)
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Food prepared, styled and photographed by Carolyn J. Braden