Grão-de-bico ensopado com arroz de ervas

Ingredientes

• 9.3 oz canned chickpeas
• 14 oz canned crushed tomatoes
• 1 carrot
• 1 onion
• 1 clove garlic
• 2 tbsp olive oil
• 1 tsp chili flakes
• 0.5 tsp sugar
• 0.4 cup pomegranate juice
• 1 tsp cumin seed
• 2 tbsp full-fat Greek yogurt
• 0.17 oz mint
• 0.17 oz dill
• 1 cup brown rice
• salt
• pepper

Modo de preparo

1. 1

   Rinse and drain the chickpeas. Mince garlic and dice onion. Cut carrot in thick round slices. Heat olive oil in a pot and sauté onion and garlic with carrot, chili flakes and cumin seeds. Add chickpeas, chopped canned tomatoes, sugar and pomegranate juice. Season with salt and simmer over high heat for approx. 15 min. stirring occasionally.

2. 2

   Meanwhile, prepare brown rice according to package directions. Finely chop dill and mint, and set aside about 1 tsp per person for serving. Once it is cooked, mix herbs with the rice. Season with salt.

3. 3

   Serve braised chickpeas with the herby rice, a dollop of Greek yogurt and the remaining herbs.