Chickpea Rice Delight (Print Version)
# Ingredients:
→ Rice Foundation
01 -
Basmati rice - 200g
02 -
Cooked chickpeas - 240g
03 -
Dried raisins - between 70g to 100g
→ Spices and Fresh Herbs
04 -
Cumin seeds - 2 teaspoons
05 -
Curry powder - 1½ teaspoons
06 -
Chopped parsley - 2 tablespoons
07 -
Fresh cilantro - 1 tablespoon
08 -
Chopped dill - 1 tablespoon
09 -
Salt - as much as you like
10 -
Cracked black pepper - to taste
→ Cooking Essentials
11 -
Olive oil - 2½ tablespoons
12 -
Sunflower oil - 18 cl
13 -
Medium-sized onion - 1
14 -
All-purpose flour - ½ tablespoon
# Instructions:
01 -
Put 1 tablespoon of olive oil into a pot. Add the rice along with ¼ teaspoon of salt. Stir it together. Slowly pour in 33 cl of boiling water, lower the heat, put the lid on, and let it simmer for about 15 minutes.
02 -
Once cooked, take the pot off the heat. Lift the lid, sprinkle the raisins on top of the rice, and then cover it back up with a clean kitchen towel before putting the lid back on. Let it sit away from the heat for 10 minutes.
03 -
Heat the remaining olive oil in a small pan over medium-high heat. Toss in the cumin seeds and curry powder, followed by the chickpeas and ¼ teaspoon of salt. Stir everything quickly for 1 to 2 minutes.
04 -
Clean the pan, then add the sunflower oil. Place sliced onions and the flour into a zip-top bag and shake to coat them well. Fry the onions for 2 to 3 minutes until golden brown.
05 -
Mix together the rice, raisins, chickpeas, herbs, and fried onions. Taste it and, if needed, adjust the seasonings. Serve warm or at room temperature.
# Notes:
01 -
A wholesome, mouthwatering vegetarian dish
02 -
Perfect as both a main meal or a side
03 -
Keeps in the fridge for up to 3 days