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Braised chickpeas with herby rice

Braised chickpeas with herby rice

Based on 13 ratings
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"Tada! Here comes an unparalleled flavor explosion. The secret for these braised legumes is the pomegranate juice, which reduces during cooking and enchants everything with its sweet-sour note. Absolute insider tip: If you like cinnamon, you can add a pinch to the onions at the beginning - heavenly!"
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
265 g
canned chickpeas
400 g
canned crushed tomatoes
1
carrot
1
onion
1 clove
garlic
2 tbsp
olive oil
1 tsp
chili flakes
½ tsp
sugar
100 ml
pomegranate juice
1 tsp
cumin seed
2 tbsp
full-fat Greek yogurt
5 g
mint
5 g
dill
160 g
basmati rice
salt
pepper
MetricImperial

Utensils

knife, cutting board, spatula, pot, cooking spoon

How-To Videos

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how-to-cook-basmati-rice

How to cook basmati rice

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How to chop green herbs

how-to-prepare-garlic

How to prepare garlic

Nutrition per serving

Cal1032
Fat23 g
Protein36 g
Carb172 g
  • Step 1/ 3

    Rinse and drain the chickpeas. Mince garlic and dice onion. Cut carrot in thick round slices. Heat olive oil in a pot and sauté onion and garlic with carrot, chili flakes and cumin seeds. Add chickpeas, chopped canned tomatoes, sugar and pomegranate juice. Season with salt and simmer over high heat for approx. 15 min. stirring occasionally.
    • 265 g canned chickpeas
    • 1 clove garlic
    • 1 onion
    • 1 carrot
    • 2 tbsp olive oil
    • 1 tsp chili flakes
    • 1 tsp cumin seed
    • 400 g canned crushed tomatoes
    • ½ tsp sugar
    • 100 ml pomegranate juice
    • salt
    • knife
    • cutting board
    • spatula
    • pot

    Rinse and drain the chickpeas. Mince garlic and dice onion. Cut carrot in thick round slices. Heat olive oil in a pot and sauté onion and garlic with carrot, chili flakes and cumin seeds. Add chickpeas, chopped canned tomatoes, sugar and pomegranate juice. Season with salt and simmer over high heat for approx. 15 min. stirring occasionally.

  • Step 2/ 3

    Meanwhile, prepare basmati rice according to package directions. Finely chop dill and mint, and set aside about 1 tsp per person for serving. Once it is cooked, mix herbs with the rice. Season with salt.
    • 160 g basmati rice
    • 5 g mint
    • 5 g dill
    • salt

    Meanwhile, prepare basmati rice according to package directions. Finely chop dill and mint, and set aside about 1 tsp per person for serving. Once it is cooked, mix herbs with the rice. Season with salt.

  • Step 3/ 3

    Serve braised chickpeas with the herby rice, a dollop of Greek yogurt and the remaining herbs.
    • 2 tbsp full-fat Greek yogurt
    • cooking spoon

    Serve braised chickpeas with the herby rice, a dollop of Greek yogurt and the remaining herbs.

  • Enjoy your meal!

    Braised chickpeas with herby rice

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