Spicy Rice with Chickpeas (Vegetarian)

 

                    This lightly curried rice dish makes a simple yet satisfying vegetarian meal, with the chickpeas providing valuable protein. Serve with a mango chutney and a fresh, green, baby spinach leaf salad.

Serves 4

• 15 ml canola oil
• 1 onion, sliced
• 60 ml medium curry paste
• 250 ml basmati rice, rinsed
• 500 ml water
• 1 sweet potato, peeled and cut into small chunks
• 4 tomatoes, chopped
• 60 ml sultanas
• 398 ml can chickpeas, drained and rinsed
• 60 ml chopped cilantro
• 80 ml unsalted cashew nuts, roughly chopped

1. Heat the oil in a large pot and fry the onion over a medium heat for about 8 minutes, stirring until pale golden ; add the curry paste and stir-fry for about 1 minute.
2. Stir in the rice, then add the water, sweet potato, tomatoes and sultanas ; bring to a boil, reduce the heat to a simmer.
3. Cover the pan and leave on a low heat for 20-25 minutes, stirring occasionally, until the rice is just tender and the water has been absorbed ; add a little more water if the mixture becomes too dry before the rice is cooked.
4. Stir in the chicpeas and gently heat through ; stir in the cilantro, season to taste and scatter the cashew nuts before serving.

Each serving : 12 g protein, 17.5 g fat, 42 g carbohydrate, 11 g fibre, 394 Calories.

BON APPÉTIT