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Vegan Pineapple Chickpea and Rice
Ingredients:
- 1 cup uncooked brown rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced pineapple (fresh or canned in juice)
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro for garnish (optional)
Instructions:
- Cook the brown rice according to package instructions.
- In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper. Cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in chickpeas, diced pineapple, soy sauce, maple syrup, and rice vinegar. Cook for another 5-7 minutes until everything is heated through and flavors are well combined.
- Season with salt and pepper to taste.
- Serve the pineapple chickpea mixture over cooked brown rice.
- Garnish with fresh cilantro, if desired.
- Enjoy your vegan Pineapple Chickpea and Rice!
Nutritional Information (per serving):
- Calories: Approximately 350 kcal
- Protein: Approximately 9g
- Carbohydrates: Approximately 60g
- Fat: Approximately 7g
- Fiber: Approximately 9g
Enjoy your delicious vegan twist on Pineapple Chicken and Rice!