Lemongrass-Simmered Chickpeas

Hearty whole chickpeas and broccoli florets simmered in a fragrant ginger-lemongrass broth, served with aromatic brown jasmine rice and fresh Thai basil.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: Vietnamese
• Difficulty: Easy

Dietary

• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• Low-Sodium
• High-Fiber
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• Low-Fat
• Low-Calorie

Tags

• quick
• savory
• healthy
• budget-friendly
• tangy

Ingredients

• 2 can canned chickpeas (rinsed and drained)
• 1.25 cup brown jasmine rice (dry, rinsed)
• 1.5 pound broccoli (cut into florets)
• 2 tablespoon fresh ginger (peeled and finely minced)
• 2 tablespoon fresh lime juice (freshly squeezed)
• 1 tablespoon dried lemongrass
• 1 tablespoon fish sauce
• 0.25 cup fresh Thai basil (torn)
• 2 cup vegetable broth (unsalted)
• 1 tablespoon safflower oil

Instructions

1. Combine brown jasmine rice with 2 1/2 cups of water in a pot, bring to a boil, cover tightly, and simmer on low for 30 minutes until water is absorbed.
2. Heat safflower oil in a wide saucepan over medium heat for 1 minute. Add minced fresh ginger and dried lemongrass, cooking for 1 minute until highly fragrant.
3. Pour in unsalted vegetable broth, fish sauce, and rinsed canned chickpeas. Bring to a gentle boil and simmer for 8 minutes.
4. Add fresh broccoli florets to the pan, cover, and steam inside the broth for 4 to 5 minutes until crisp-tender.
5. Remove from heat, stir in fresh lime juice, and fold in torn fresh Thai basil.
6. Ladle the simmered chickpeas, broccoli, and fragrant broth over scoops of hot brown jasmine rice into 6 wide bowls.

Notes

Using whole canned chickpeas provides exceptional fiber and protein without prolonged soaking.

Nutrition (per serving)

• Calories: 345
• Protein: 14.5 g
• Carbohydrates: 59.2 g
• Fat: 5.4 g
• Fiber: 10.2 g
• Sodium: 385 mg
• Saturated Fat: 0.6 g
• Sugar: 3.4 g