This one is so easy! Set the rice, then the chickpeas, and walk away for 12 minutes. Come back to toss the chickpeas and check on your rice. Another 12-15 minutes and dinner is served.
Chickpeas are NUTRITIOUS! They are full of protein, zinc, and folate.
Puree leftover chickpeas for a dip with baked sweet potato wedges or spread for toast. Enjoy!
Jasmine Rice (4 servings)
1 cup brown jasmine rice
2 cups water or veggie broth
1 lemongrass stalk, cut into 3 pieces
6 cardamom pods, bruised
1 red chili pepper (optional)
Throw everything in a pot and bring to boil. Reduce heat, cover and cook for 10-15 minutes until water is absorbed (if it dries out and still isn’t tender, add ½ cup additional water at a time until fully cooked).
The Chickpeas (4 servings)
2 cups cooked chickpeas, drained
1 T lemon juice
1 T olive oil
1 ½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground cinnamon
½ tsp ground cayenne pepper (optional if you want spice)
½ tsp salt (omit if using canned chick peas, which are usually salted)
Throw all ingredients in a bowl and toss. Bake in a preheated 425 oven for 20-25 minutes (tossing midway through).