Ingredients

• 240 gr of chickpeas, previously cooked
• 1 cup of rice, previously cooked
• 1 onion
• 1 zucchini
• 2 cloves of garlic
• 1/2 red bell pepper
• 2 to 3 Tbs of soy sauce (low sodium)
• Vegetable oil

Preparation

1. Cut the onion into small pieces, chop the garlic and sauté in a pot with vegetable oil.
2. Cut the zucchini into cubes and include in the sauce when the onion is half golden.
3. Stir frequently every 1 minute until the squash is almost done.
4. Add the chickpeas, rice and stir.
5. Add the soy sauce and stir for 2 minutes.
6. Serve immediately.

It is important that we always include cereals when consuming legumes, since this combination is excellent for our body to obtain the necessary amino acids to generate proteins.