Chickpeas and Rice. Remove from heat and mix rice and chickpeas together until rice is a golden color. Mix in remaining butter (cubed) and Parmesan cheese. Start by mincing two cloves of garlic.
Rinse the Basmati rice under running water.
Cut the onion and the pepper.
Add the stock, and pop on the pot lid and bring the pot to a simmer.
You can have Chickpeas and Rice using 4 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Chickpeas and Rice
- It's 1/2 cup of Brown Rice.
- You need 1 cup of Chickpeas (dry).
- Prepare 6 stalks of Parcely.
- Prepare 4 tbsp of Red Thai Curry Paste.
If at any point the pot looks a little dry, add a splash more stock or water; Stir in the sweetcorn, chickpeas, lime juice and zest, and herbs. Brown rice is one of the healthiest varieties of rice, and unlike white rice, it doesn't need to be enriched with nutrients. Combine brown rice with legumes (like chickpeas), and you have yourself a complete protein that contains all nine essential amino acids. When the sauce begins to bubble, add the rice.
Chickpeas and Rice step by step
- Prepare chickpeas per instructions on package....(Rinse, soak overnight, rinse again, then simmer on med-low for 65-70 min.) I will sometimes use my INSTANT POT and cook them straight from the package in 40min.
- Cook the Brown rice per instructions on package...(Rinse then add rice, water and dash of salt to pot. Bring to a boil then cover and simmer on low for 45min.) My general rule is do not lift the lid during this time and to watch the bubbles inside the pot. Once the bubbles are gone then the rice is done.
- Combine chickpeas and rice in a bowl. Mix in the Red Thai Curry Paste.
- Layout the rice pulse mixture onto plate then add parsley and serve.
- (Optional) change it up and add a hard boiled egg and broccoli with a side of Brussel sprouts.
- (Optional) add some extra red curry paste with sauted mushroom, onion and diced tomatoe, salt and pepper to taste.
Make a well in the center of the rice and crack the egg into the well. Stir in the rice and raisins, then add the stock and bring to a simmer. Scatter the chickpeas on top, then cover with the lid. Dot over the remaining butter, then serve. Cook the basmati rice according to the package instructions.