Garlic Turmeric Rice with Chickpeas | HEALTHY & Delicious One-Pan Dish

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Rinse the rice in a fine sieve under running water for about 1 minute until the water runs clear. Drain and rinse the chickpeas. Finely chop the onion, the red bell pepper and the peeled carrot, and roughly chop the garlic.
2. Heat 3 tbsp olive oil (45 ml) in a large frying pan over medium heat.
3. After a couple of minutes, add the chopped vegetables and stir; once lightly sautéed (about 5 minutes), add 1 tsp ground turmeric and stir.
4. Add the rice and chickpeas, season with sea salt and black pepper, stir, then add 2 cups water (480 ml), turn to high heat and stir.
5. When it boils, cover the pan and reduce to low heat.
6. After 15 minutes, remove the lid, quickly spread 1/3 cup frozen peas (35 g) evenly over the top, cover again and simmer for 3 to 4 more minutes until the rice is fully cooked. Check the cooking time on your rice packet, as the creator's rice needed 3 minutes less than this.
7. Remove from heat, fluff the rice gently with a fork, transfer to serving dishes and garnish with chopped cilantro.

Summarized from Spain on a Fork's video. Watch it for the details.

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