Every Helping
Sign in

Dinner recipe · from the recipe book

Roasted Pepper Zucchini Tomato Rice with Chickpeas

Tender, tomato-red rice studded with sweet peppers, zucchini and crisped chickpeas, brightened with lemon, basil and parsley and finished with salty Parmesan.

Roasted Pepper Zucchini Tomato Rice with Chickpeas

Ingredients

  • 2 tbsp30 gOlive oildivided
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1 medium110 gYellow onionfinely chopped
  • 2 medium238 gRed bell pepperdiced
  • 2 cups chopped250 gZucchinidiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tsp2 gDried oregano
  • 1½ cups280 gLong-grain brown rice, dryrinsed
  • 14 oz400 gDiced tomatoes, canned
  • 2½ cups600 gWater
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup150 gCherry tomatoeshalved
  • 2 tsp4 gLemon zest
  • 2½ tbsp40 gLemon juice
  • ⅓ cup chopped20 gFresh parsleychopped
  • ½ cup leaves12 gFresh basiltorn
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Prep first: chop the onion, dice the red bell pepper and zucchini, mince the garlic, halve the cherry tomatoes, rinse the brown rice, chop the parsley and tear the basil.
  2. Heat half of the olive oil in a large deep skillet with a lid over medium-high heat. Add the chickpeas and cook, stirring occasionally, until golden and lightly crisp, about 6 minutes. Transfer the chickpeas to a plate.
  3. Add the remaining half of the olive oil to the skillet. Add the onion, red bell pepper and zucchini and cook until softened and lightly browned, about 7 minutes.
  4. Stir in the garlic, tomato paste and oregano and cook for 1 minute, until the paste darkens.
  5. Add the brown rice and stir for 1 minute to coat. Pour in the canned tomatoes and water, then add the salt and black pepper. Bring to a boil.
  6. Cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 40 minutes.
  7. Remove from the heat, scatter the cherry tomatoes and crisped chickpeas over the rice, cover and let stand for 5 minutes.
  8. Stir in the lemon zest, lemon juice, parsley and basil. Serve topped with the Parmesan.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book