One pan recipes are a lovely way to get a whole, clean dinner on the table without all the pots and pans to contemplate after dinner. It is becoming my favorite way to cook. This dish has warm, inviting flavors of Morocco or the Middle East. It is wonderful as a vegan entrée or as a side dish to be served with a simple grilled entrée.

ONWARD:

Brown basmati rice only takes a few more minutes to cook but is so much more nutritious than white basmati. Barberries are a sour berry found in the Middle East and can be found on Amazon or in specialty grocers. If this is out of your budget or sour is not your thing, try the alternative dried currants that have a slightly sweet flavor. The fresh dill and mint give this a refreshing kick. I find this dish a year-round favorite.

6 entrée servings

INGREDIENTS:

3 tablespoons extra virgin olive oil

1 ½ cup red onions, small diced

1 cup carrots, scrubbed, small diced

1 teaspoon cinnamon

1 teaspoon ground coriander

1 cup brown basmati rice, well rinsed, drained

2 ½ cups vegetable broth or filtered water

½ cup dried barberries or currants

½ teaspoon red pepper flakes

1 teaspoon sea salt

½ teaspoon fresh ground black pepper

1 (15 ounces) can chickpeas (garbanzo beans), drained, rinsed

¼ cup fresh mint, chopped

¼ cup fresh dill, chopped

DIRECTIONS:

1. Heat the oil in at least two-inch deep skillet over medium-high heat until it shimmers. Add the onions and carrots. Cook until softened about three minutes. Add the cinnamon, and coriander and cook for thirty seconds or until fragrant. Add the rice and toss to coat. Add the vegetable broth, barberries, red pepper flakes, salt, and pepper. Bring to a boil and reduce to a simmer. Reduce heat to low, cover, and cook for thirty minutes. Stir in the chickpeas and continue cooking for ten minutes or until the rice is tender.

2. Remove from the heat and fluff with a fork. Top with the fresh herbs.

Yield: 6 entrée servings

Author: chefsharingthetable.com

One Pan Spicy Basmati Rice and Chickpeas

One pan recipes are a lovely way to get a whole, clean dinner on the table without all the pots and pans to contemplate after dinner. It is becoming my favorite way to cook. This dish has warm, inviting flavors of Morocco or the Middle East. It is wonderful as a vegan entrée or as a side dish to be served with a simple grilled entrée.

prep time: 15 Mcook time: 45 Mtotal time: 60 M

ingredients:

3 tablespoons extra virgin olive oil
1 ½ cup red onions, small diced
1 cup carrots, scrubbed, small diced
1 teaspoon cinnamon
1 teaspoon ground coriander
1 cup brown basmati rice, well rinsed, drained
2 ½ cups vegetable broth or filtered water
½ cup dried barberries or currants
½ teaspoon red pepper flakes
1 teaspoon sea salt
½ teaspoon fresh ground black pepper
1 (15 ounces) can chickpeas (garbanzo beans), drained, rinsed
¼ cup fresh mint, chopped
¼ cup fresh dill, chopped

instructions:

How to cook One Pan Spicy Basmati Rice and Chickpeas

Heat the oil in at least two-inch deep skillet over medium-high heat until it shimmers. Add the onions and carrots. Cook until softened about three minutes. Add the cinnamon, and coriander and cook for thirty seconds or until fragrant. Add the rice and toss to coat. Add the vegetable broth, barberries, red pepper flakes, salt, and pepper. Bring to a boil and reduce to a simmer. Reduce heat to low, cover, and cook for thirty minutes. Stir in the chickpeas and continue cooking for ten minutes or until the rice is tender.
Remove from the heat and fluff with a fork. Top with the fresh herbs.

Calories

289.28

Fat (grams)

8.40

Sat. Fat (grams)

1.11

Carbs (grams)

50.05

Fiber (grams)

7.48

Net carbs

42.56

Sugar (grams)

25.36

Protein (grams)

7.03

Sodium (milligrams)

776.05

Cholesterol (grams)

0.00

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Created using The Recipes Generator