This week’s recipe is for Spicy Plant Based Chickpeas With Brown Rice. I know I’m biased, but it tastes amazing, especially on the second day. The flavours just seem to blend together beautifully.
The first time I made it, I added too many green chillies and nearly blew my head off! Needless to say, the recipe below has a lovely balance of flavours so hopefully this won’t happen to you.
Did you know that: People who include beans in their diets have healthier diets overall, lower body weights, and reduced risk of obesity?
The presentation at the Experimental Biology Conference went on to reveal that:
Children who ate beans not only had greater intakes of fiber (more than one-third higher), magnesium, and potassium, but showed a trend toward reduced risk of being overweight. Bean-consumers between the ages of 12 and 19 weighed seven pounds less and had nearly an inch smaller waist circumference than their non-bean-consuming peers.
So not only are they super versatile and tasty, they’re also great at helping you to keep your weight down.
To find out more about the amazing legume family click here.
I hope you enjoy this Spicy Plant Based Chickpeas With Brown Rice dish as much as I do!
- 2 onions finely chopped
- 2 teaspoons cumin seeds
- 4 garlic cloves crushed
- 2 cm/1 inch grated fresh ginger
- 1 green chilli finely chopped
- Half teaspoon chilli powder to suit your taste
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 400 g/14oz can of chopped tomatoes
- 2 x 400g/14oz cans of chickpeas drained and rinsed. You can use your own cooked from dry ones as well.
- 1 teaspoon garam masala
- 4 tablespoons fresh coriander chopped
- fresh lemon juice
- brown rice cook as per the packet instructions
- Put the brown rice on to cook, then take a large pot and add the cumin seeds to it without adding any oil or water. Cook until they start to jump.
- Add an inch or so of cold water then add the chopped onions. Stir to mix with the cumin seeds until the onions become transparent - about 3-5 minutes.
- Add the ground turmeric, chilli powder and coriander and stir for a couple of minutes.
- Add the chickpeas, tomatoes and green chilli then stir together. Add a little water now if you like to have some sauce. Cook for 10 minutes then stir in the garam masala and a couple of tablespoons of the lemon juice.
- Have a taste. If you'd like more lemon juice add more. If you'd like more sauce, add a bit more water. Stir in the coriander and it's now ready to serve.
- Spoon over the brown rice and serve with your choice of veg. I had some Brussels sprouts and cabbage with it. Delish!
I’d love to hear how you like this recipe.
Let me know in the comments section below. Thank you!
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