Ingredients
- 15 oz chickpeas, canned, drained and rinsed
- coarse sea salt, to taste
- water
- 1 tablespoon grape seed oil
- 1 onion
- 1 red bell pepper
- 1 teaspoon chili powder
- garlic powder
- 2 tablespoon fresh parsley, chopped
- 1 teaspoon turmeric
- ½ cup Parmesan cheese, plus extra for serving
- 1 cup Basmati rice
Instructions
- Bring 2 cups of water to a boil with 1 ½ teaspoon of salt and 1 teaspoon of turmeric.
- Rinse the Basmati rice under running water. Add the rice to the boiling water, mix, cover, lower the heat to a minimum and cook for 17 minutes.
- Cut the onion and the pepper. Sauté for 5 minutes in 1 tablespoon vegetable oil over medium heat until slightly caramelized.
- Add the chilli puree and sprinkle generously with garlic powder. Garlic powder can be replaced with fresh garlic.
- Add the chickpeas and mix gently. Lower the heat over medium-low so that the chickpeas heats up slowly.
- When the rice is finished cooking, loosen it with a fork.
- Add the rice and the cheese to the chickpea mixture and mix well.
- Sprinkle Parmesan cheese on top.
Nutrition (estimated per serving)
Calories: 891kcalCarbohydrates: 143gProtein: 36gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 17mgSodium: 444mgPotassium: 1021mgFiber: 20gSugar: 15gVitamin A: 2750IUVitamin C: 89mgCalcium: 454mgIron: 8mg
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