A nutritious meal using chickpeas
2 tbsp extra virgin olive oil
1 brown onion (chopped)
1 small carrot (peeled and chopped)
1 stick celery (sliced)
400g long-grain brown rice
5 cups vegetable stock
1/2 tsp ground turmeric
salt and pepper
1 zucchini (cut into 1cm pieces)
400g can chickpeas (rinsed)
1/2 cup frozen peas.
a handful each of coriander and mint (both chopped)
Heat 2 tbsp extra virgin olive oil in a large pan over medium heat. Add 1 brown onion (chopped), 1 small carrot (peeled and chopped) and 1 stick celery (sliced) and stir for 3-4 minutes.
Add 400g long-grain brown rice and stir until rice is coated with oil, then add 5 cups vegetable stock, 1/2 tsp ground turmeric, salt and pepper.
Bring to the boil, then reduce heat and cook, covered, over very low heat for about 40 minutes, stirring occasionally, or until rice is almost cooked.
Add 1 zucchini (cut into 1cm pieces). Cook for 5-8 minutes, then stir in 400g can chickpeas (rinsed) and 1/2 cup frozen peas.
Stir until heated through. Set aside for 5 minutes, then serve scattered with a handful each of coriander and mint (both chopped).
Chef: Lynne Mullins Photo: Marina Oliphant Source: The Sun-Herald Friday March 20, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Lunch