A vibrant, onion-forward stew flavored with lemon and mustard, served over fluffy rice, typically featuring a savory tang.
Cook rice according to package directions.
Slice onions into thin half-moons and sauté over medium heat until golden brown.
Stir in chopped bell peppers and chickpeas, cooking for 8 minutes.
Whisk lemon juice and dijon mustard together, then pour into the pan.
Simmer the mixture for 10 minutes to allow flavors to meld.
Serve the stew over the warm rice.
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