One-Pot Yellow Rice with Marinated Chickpeas
Ingredients
Marinated Garbanzo Beans
-
30
oz.
canned garbanzo beans
-
1
tablespoon
melted ghee
-
2
teaspoons
granulated garlic
-
½
teaspoon
salt
-
¼
teaspoon
ground ginger
-
1
teaspoon
ground cumin
-
⅛
teaspoon
cayenne pepper
-
1
tablespoon
lemon juice
Other Ingredients
-
2
tablespoons
ghee
-
½
medium
white onion, minced
-
5
cloves
garlic, smashed and minced
-
1
cup
basmati rice
-
1
tablespoon
turmeric
-
½
tablespoon
curry powder
-
½
teaspoon
salt
-
½
teaspoon
ground coriander
-
½
tablespoon
fresh ginger
-
½
large head
cauliflower, chopped into small pieces (~4 cups)
-
2 ¼
cups
vegetable broth
-
2
cups
chopped fresh spinach
Toppings
-
2
tablespoons
fresh parsley, chopped
-
1
tablespoon
fresh mint, chopped
-
3
tablespoons
feta crumbles
-
2
tablespoons
pine nuts
Instructions
- Marinate the garbanzo beans by mixing all marinated ingredients and microwaving for 1 minute, then let sit for 15 minutes.
- Heat ghee in a Dutch oven and sauté onion for 2-3 minutes, then add garlic and sauté for an additional minute.
- Add basmati rice, turmeric, curry powder, salt, coriander, and ginger to the pot and toast the rice for 4-5 minutes.
- Add chopped cauliflower and marinated garbanzo beans to the pot, tossing to coat with ghee and spices.
- Pour in vegetable broth, ensuring all ingredients are submerged, and bring to a boil.
- Reduce heat to medium/low, cover, and let simmer for 15-20 minutes until liquid is absorbed.
- Stir in fresh spinach and cover for 2 minutes until wilted.
- Serve topped with parsley, mint, feta, and pine nuts, and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
436
Total fat
18g
Total carbohydrates
59g
Total protein
14g
Sodium
1692mg
Cholesterol
0mg
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