This oriental spiced fried rice with chickpeas is all about bursting with flavours! Its inspired of a israelian dish called Mejadra made from basmati rice and lentils. My recipe comes with healthy brown rice and chickpeas covered in cumin & co and topped with onions. Double it for a main dish, you won’t regret it!
Ingredients for two persons (side dish)
100g brown rice
300g soaked chickpeas (canned)
1 tablespoon cumin
1 tablespoon turmeric
1 teaspoon cinnamon
1 teaspoom cardamom
1 teaspoon piment
200g greek yoghurt
a handful of mint
dryed chili powder
Cook the brown rice in at least 300ml water until soft. This will be in about 25 minutes. Drain the canned chickpeas. Slice the two onions thinly and fry them in a tablespoon oil until brown but not burned. Season with a little salt and set aside.
Heat 3 tablespoons of oil and put in the cooked rice and drained chickpeas. Stir well why frying the mixture. Season with salt and all the remaining spices. Male sure to incorporate everthing well.
Put the fried rice into two small bowls and spread the fried onions on top. Be creative with some more toppings like fresh mint, coriander or crushed coriander seeds.
If you’re not vegan mix some greek yoghurt with fresh mint, a little salt and dry chili to have some extra freshness!