Chickpeas and Rice

Name: Chickpeas and Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Curry powder 1.50 tsp; Turmeric ground 1 tsp; Olive Oil 1 tbsp; Chicken Broth 2 cup (8 fl oz); Raisins 15 raisins; Carrots raw 0.50 cup coarsely chopped; Swiss Chard 1 cup chopped (separate stems and leaves); Eggplant fresh 1 cup cubes; Onions raw 1 small coarsely diced; Green Pepper (bell pepper) 0.50 cup chopped; Zucchini 0.50 cup sliced; Chickpeas (garbanzo beans) 1 can; White Rice long grain 1 cup; Garam Masala 1 tsp; Cumin (ground) 0.50 tsp; Use veggie broth or plain water to make truly vegetarian.

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 4

Ingredients

Curry powder, 1.50 tsp Turmeric, ground, 1 tsp Olive Oil, 1 tbspChicken Broth, 2 cup (8 fl oz) Raisins, 15 raisins Carrots, raw, 0.50 cup, coarsely chopped Swiss Chard, 1 cup, chopped (separate stems and leaves)Eggplant, fresh, 1 cup, cubes Onions, raw, 1 small, coarsely dicedGreen Pepper (bell pepper), 0.50 cup, chopped Zucchini, 0.50 cup, sliced Chickpeas (garbanzo beans), 1 can White Rice, long grain, 1 cupGaram Masala, 1 tsp Cumin (ground), 0.50 tsp Use veggie broth or plain water to make truly vegetarian.

Directions

Chop all veggies so they are ready to go (fairly small pieces, but not minced). Heat wok or large pan to med-high heat. Sautee carrots, onions and peppers for about a minute or two, then toss in zuchinni and eggplant for a minute, then toss in chard stems for a minute, then chard greens. You want to stir-fry the veggies to give them good color, but definitely don't overcook. Add in raisins and rice, and broth or water, and all spices. Cover and reduce heat, simmering until rice is cooked and all water is absorbed. (cooking time depends on your rice - jasmine takes about 20 minutes). (Spice measurements are approximate; use what works for you!)

Number of Servings: 4

Recipe submitted by SparkPeople user NOVEMBRRR.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving