Braised chickpeas with herby rice

Step 1/ 3

• 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

• 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

• 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!