These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice.

Ingredients

• 2 cups uncooked instant brown rice
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cans (15 ounces each) chickpeas, rinsed and drained
• 1 can (14 ounces) diced tomatoes, undrained
• 1 cup vegetable broth
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1/2 teaspoon grated lemon zest
• 3 tablespoons lemon juice

Directions

1. Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice.