Picture by home cooking
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Prep Time15 Mins
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Cook Time25 Mins
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Serving4
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View400
Transport your taste buds to the exotic flavors of the East with this delectable Chickpeas and Rice dish. Infused with aromatic oriental spices, this hearty and satisfying meal combines tender chickpeas, fluffy rice, and a blend of spices that will leave you craving for more. Whether you're a seasoned fan of oriental cuisine or new to the flavors, this recipe is sure to impress!
Ingredients
Nutrition
Per Serving
- Daily Value*
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Calories320
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Carbohydrates: 58g19%
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Protein: 8g16%
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Fat: 6g9%
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Saturated Fat: 0.5g3%
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Cholesterol: 0mg0%
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Fiber: 6g24%
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Sugars: 2g
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Vitamin A2%
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Vitamin C4%
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Calcium6%
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Iron12%
Tips and Recommendations
- Customize the spice level to your preference by adjusting the amount of ground spices or adding chili powder for extra heat.
- You can add diced vegetables like bell peppers, carrots, or peas for added color and nutrients.
- Serve this dish with a side of yogurt or cucumber salad for a refreshing contrast.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for a healthier option, but it may require a longer cooking time and more liquid.
2. What can I serve with Chickpeas and Rice?
This dish pairs well with grilled chicken, roasted vegetables, or a simple cucumber and tomato salad.
Instructions
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Note: Nutritional values are approximate and may vary based on specific ingredients used.
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1. Rinse the rice under cold running water until the water runs clear to remove excess starch.
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2. In a large skillet or saucepan, heat the vegetable oil over medium heat.
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3. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
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4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
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5. Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cloves, salt, and black pepper to the skillet. Stir well to combine and toast the spices for about 1-2 minutes until they release their fragrance.
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6. Add the drained and rinsed chickpeas to the skillet, stirring to coat them with the spice mixture.
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7. Pour in the rinsed rice and continue to cook, stirring frequently, for another 2-3 minutes to lightly toast the rice.
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8. Pour in the vegetable broth or water and bring the mixture to a boil.
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9. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
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10. Remove the skillet from heat and let it sit, covered, for an additional 5 minutes to steam the rice.
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11. Fluff the rice and chickpea mixture with a fork, ensuring the spices are evenly distributed.
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12. Garnish with fresh cilantro or parsley leaves, if desired, before serving.
