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Creamy Chickpea and Pepper Rice Bowl

Creamy Chickpea and Pepper Rice Bowl

with Cheese and Pesto Drizzle
Mimi Morley
Mimi MorleyUpdated on May 08, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
825 kcal
Protein
: 
28.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Nuts
  • Cashew nuts
  • Peanut
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

1 sachet(s)

Mixed Herbs

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 carton(s)

Chickpeas

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30 grams

Basil Pesto

(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)

Not included in your delivery

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Energy (kJ)3450 kJ
Energy (kcal)825 kcal
Fat31.5 g
of which saturates11.6 g
Carbohydrate100.6 g
of which sugars13.1 g
Dietary Fibre25.7 g
Protein28.9 g
Salt2.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Kettle
•Sieve
•Lid
•Large Saucepan
•Garlic Press
•Pan

Instructions

Get the Veg On
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle. 

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips, then pop onto a large baking tray. 

c) Drizzle with oil, sprinkle over half the mixed herbs, then season with salt and pepper. Toss to coat.

d) When the oven is hot, roast on the top shelf until tender, 12-15 mins.

Cook the Rice
2

a) Meanwhile, pour the boiled water from your kettle into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Finish the Prep
3

a) In the meantime, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the chickpeas in a sieve.

Simmer your Stew
4

a) While everything cooks, heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the garlic and cook, stirring, for 30 secs.

c) Pour in the tomato passata, vegetable stock paste, chickpeas, remaining mixed herbs, sugar and water for the sauce (see pantry for both amounts).

d) Stir to combine and bring to the boil, then lower the heat slightly and simmer until thickened, 4-5 mins.

Combine and Stir
5

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Once roasted, add the pepper to your sauce.

c) Stir the creme fraiche and half the hard Italian style cheese through the sauce and bring to the boil, then remove from the heat.

d) Season to taste with salt and pepper.

Finish and Serve
6

a) Fluff up the rice with a fork and share between your bowls.

b) Spoon over your saucy chickpeas and pepper.

c) Drizzle over the pesto and sprinkle the remaining cheese on top to finish.

Meal right image

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