Mediterranean Chickpea Rice (Print Version)
# Ingredients:
→ Rice Base
01 -
200g of basmati rice
02 -
240g of cooked chickpeas
03 -
70-100g of raisins
→ Spices and Herbs
04 -
1 tablespoon of fresh parsley
05 -
2 teaspoons of cumin seeds
06 -
1½ teaspoons of curry powder
07 -
1 tablespoon of fresh coriander
08 -
2 tablespoons of fresh dill
09 -
A pinch of salt (adjust to taste)
10 -
Freshly ground pepper (to taste)
→ Cooking Essentials
11 -
2½ tablespoons of olive oil
12 -
180ml of sunflower oil
13 -
1 medium-sized onion
14 -
½ tablespoon of flour
# Instructions:
01 -
In a pot, pour 1 tablespoon of olive oil, then add the rice and a quarter teaspoon of salt. Stir well. Slowly pour in 330ml of boiling water. Lower the heat, place a lid on the pot, and let it cook for 15 minutes.
02 -
Take the pot off the heat. Lift the lid and scatter the raisins over the cooked rice. Cover the pot with a clean kitchen towel, then put the lid back on, and let it sit for 10 minutes.
03 -
Heat the remaining olive oil in a small pan over high heat. Toss in the cumin seeds and curry powder, followed by the chickpeas and a quarter teaspoon of salt. Stir quickly for 1 to 2 minutes.
04 -
Clean the pan and pour in the sunflower oil. Slice the onion thinly, toss it with the flour inside a freezer bag, and ensure it’s evenly coated. Fry the onion for 2-3 minutes until golden and crispy.
05 -
Combine the rice, raisins, chickpeas, fresh herbs, and crispy onions. Give it a taste and tweak the seasonings if needed. Serve it warm or let it cool and enjoy at room temperature.
# Notes:
01 -
A complete and delicious vegetarian dish
02 -
Works well as a main meal or a side
03 -
Keeps fresh in the fridge for up to 3 days