Teriyaki Chickpea Basmati Rice Bowls

Ingredients

• 400 g chickpeas, drained
• 300 g basmati rice
• 15 ml olive oil
• 150 g roasted peppers, sliced
• 150 g spinach
• 60 ml teriyaki sauce
• 15 ml sesame seeds
• salt
• black pepper

Method

1. Step 1

   Cook 300 g basmati rice according to the package directions and keep it warm.

2. Step 2

   Season the chickpeas with salt and black pepper.

3. Step 3

   Heat 15 ml olive oil in a large skillet over medium-high heat and cook the chickpeas for 4 to 5 minutes until lightly crisp.

4. Step 4

   Add 150 g roasted peppers, sliced and 150 g spinach and cook them for 2 minutes until just tender.

5. Step 5

   Stir in 60 ml teriyaki sauce and cook everything for 1 minute until glossy.

6. Step 6

   Divide the cooked grain between bowls and top it with the skillet mixture.

7. Step 7

   Finish each bowl with 15 ml sesame seeds and serve right away.