Braised chickpeas with herby rice
Quick recipe for flavorful tomato and chickpeas cooked with garlic and pomegranate juice, served with brown rice, mint and dill. If you look closely enough you can see all the good in the ingredients like whole meal carbs, the proteins and some vitamins too - a through and through healthy recipe if you will. Tip: give some cinnamon to the onions while frying, it will make a whole difference if you like it a bit more intensely flavored!
Ingredients
- 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
Instructions
- 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
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
Serve braised chickpeas with the herby rice, a dollop of Greek yogurt and the remaining herbs.
Cook it from the original
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