Chickpeas And Rice With Vegetables
This chickpea recipe is a tasty combination of some of the vegetables that just go really well with chickpeas and rice. I enjoy chickpeas cooked with just onion and rice perhaps with some sultanas and almonds. So this is the deluxe version of chickpeas with rice.
Chickpeas – Nutritious And Low Cost
Chickpeas like many pulses are low cost, nutritious nad easy to cook with as they can be included in all sorts of recipes with pasta, rice or in stews.
They can be added to a meat recipe to help it to go a bit further as well as adding texture and flavour like for this Savoury Mince recipe
If you don’t have all these ingredients to hand when you make this, then just use what you have – or add some new variations of you own such as peas and mushrooms or other vegetables depending on the season.
Chickpea Leftovers For Lunch
This is a dish that can provide lovely leftovers for lunch – whether eaten cold of heated up. Makes a lovely change from a sandwich and much lower cost than buying lunch if you are out. Pop it in a plastic container and eat it cold wherever you are
Tinned Or Dried Chickpeas
I have used tinned chick peas in this recipe but I am also about getting another batch of dried chick peas ready to soak and then boil to divide into portions and freeze so I have some ready at any time.
About 125g of dried chickpeas gives a similar amount to 1 tin – or about 260g once they have been boiled. The 400g weight if a can includes the water that is in the can too. It usually says on the side of a can what the drained weight of the chick peas is, which may be helpful.
It is very easy to make. I have used basmati rice but you can use long grain rice with white or brown. The rice is cooked separately and then just added to the vegetables at the end
I have used cumin seeds and garam masala to flavour the food. You could add some chilli too. Chickpeas and rice go very well with cumin.
Chickpeas With Rice And Vegetables
- 1 tablespoon sunflower oil
- 2 medium leeks, sliced
- 1 red onion, peeled and chopped
- A handful sundried tomatoes, rehydrated in boiling water
- 1 red pepper de-seeded and chopped
- 25g /1oz sultanas
- 10g / 1/2oz flaked almonds
- 2 teaspoon cumin seeds
- 1 teaspoon garam masla
- 2 cloves garlic, peeled and crushed
- 200g / 7oz basmati rice, washed
- Place the sundried tomatoes in a small bowl and cover with boiling water
- Wash the rice in cold water
- Drain and cover with boiling water with about 2 cm over
- Bring to the boil and simmer gently until all the water has been absorbed
- Heat the oil in a heavy based frying pan
- Add the onion and cumin seeds and fry for 2-4 minutes
- Add the peppers and leek and cook for 10 minutes
- Drain the can of chick peas and add to the pan
- Add the sultanas and almonds
- Reheat and stir
- Add the garam masala
- Drain the sundried tomatoes and add to the pan
- Once the rice is cooked, add the rice to the pan and stir
- Add a small amount of boiling water if it seems too dry
- Stir for 5 minutes and serve
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