Chickpea Stew with Rice
10 min
15 min
Easy
3 servings
Nutrition information per 1 serving
- 453 kcal
- 12 g protein
- 17 g fat
- 56 g carbohydrates
Ingredients
- 1× small brown onion
- 1× beef tomato (approx. 200 g)
- 120 g white basmati rice, uncooked (or wholegrain basmati rice)
- 2 tablespoons olive oil
- 1 tablespoon tomato purée
- 400 g canned chickpeas, drained
- ½ teaspoon ground Cayenne pepper
- 1 teaspoon paprika
- 100 ml soya cream (or any other plant-based cream (e. g. rice cream))
- salt
Tags
Instructions
Peel onion and chop finely. Dice tomato.
Cook rice according to package instructions in a pot of well-salted boiling water. Usually takes 15 mins at medium heat in twice as much water as rice. For wholegrain rice, cook for 25–35 mins.
Meanwhile, make chickpea stew. Heat 2 tablespoons of olive oil in a deep skillet on low heat, toss in chopped onions, and fry for 2 mins until glazed.
Add 1 tbsp of tomato purée, cooked chickpeas, and diced tomatoes. Fry for 5 mins on medium heat.
Spice the stew with ½ tsp of Cayenne pepper and one teaspoon of paprika. Stir and add soya cream. Cover skillet and stew for 5 mins on medium heat.
Serve stew with basmati rice.
The Mandimu team
Share your tips and feedback with others