My delicious dinner!

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).

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