Chickpea and Rice Stew

  • Difficulty: Basic
  • 40 minutes
  • 2 servings

This simple vegetarian dish sure has lots of things to offer. It’s rich in fiber and protein, so it is a good choice if you’re planning on holding a healthy diet. Don’t shy away though from the yogurt and harissa sauce, because it will give this hearty stew a welcomed spicy and fresh kick.

Ingredients Needed for Chickpea and Rice Stew

1 tablespoon vegetable oil 1 onion, chopped ½ teaspoon salt ½ teaspoon pepper parsley 1 teaspoon turmeric 5 ounces of basmati rice ½ lime 4 figs 10 ounces of canned chickpeas 2 cups of vegetable stock 1 teaspoon harissa paste 2 ounces of yogurt 1 garlic clove, thinly sliced 2 tablespoons of pumpkin seeds 1 ½ cups of milk

How to Cook Chickpea and Rice Stew

  1. Heat the vegetable oil in a saucepan over medium heat.
  2. Add the carrot, onion, and season them with salt and pepper.
  3. Add fresh parsley and stir. Cover the veggies with a lid and let them simmer for 10 minutes.
  4. Remove the lid and season with turmeric. Add the basmati rice, lime juice, figs, chickpeas, and the vegetable stock.
  5. Put the lid back on and let everything simmer for 15 minutes.
  6. In the meantime, mix the harissa with a bit of water and yogurt.
  7. Remove the lid and add the garlic and pumpkin seeds.
  8. Cook the stew for 5 more minutes and turn off the heat.
  9. Serve it with harissa sauce on top!

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