Seasoned masala chickpeas and steamed brown veg rice

Cooking time of 30 minutes – Serves 1

Nutritional Information

• 516 Kcal
• 18g Fat
• 2.2g Saturates
• 66g Carbohydrates
• 11g Fibre
• 16g Protein
• 0.1g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Fish

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan
• Pescetarian
• Dairy-free
• Gluten free

Ingredients

• 120g white chickpeas (from a can, drained)
• 1 tbsp olive oil
• 1 tsp lime juice
• 1/4 tsp garam masala
• 1 crushed garlic clove
• 1/4 tsp red chilli flakes
• 50g brown rice
• 1/4 tsp cumin seeds
• 1 small onion chopped
• 75g mixed vegetables
• 200ml water

Method

1. Place rice into a bowl with enough water to cover. Set aside to soak for 10 minutes
2. In the meantime, place the chickpeas in a medium sized bowl and add ½ a tbsp of olive oil, lime juice, garlic, masala and chili flakes and set aside
3. While the chickpeas are marinating and rice is soaking, prepare the seasoning for the rice. Heat the oil in a medium pot or saucepan over medium heat and add the cumin seeds. Cook and stir until toasted for about a minute, then add onion to the pot. Saute the onion until the colour is a rich golden brown, about 5 minutes
4. Then add the mixed vegetables and stir
5. Drain water from the rice, and stir into the pot. Cook and stir the rice until lightly toasted, about 3 minutes. Add water and salt to taste, and bring to a boil. Cover and reduce heat to low
6. Simmer for about 10 minutes, or until all the water has been absorbed. Leave to one side and return to the chickpeas
7. Heat 1/2 tbsp of olive oil in a non-stick frying pan over a medium-high heat. Add the chickpeas and cook for 5 mins
8. Place the rice in a bowl and top with the chickpeas