Love Chickpeas? You’ll also love how Simple this Rice recipe is!

By Yeung Man Cooking · 35 min

Ingredients

Instructions

1. Rinse the long grain rice two or three times and drain well to remove excess starch.
2. Heat a small saucepan over medium-low heat. Add the olive oil, tomato paste, chili flakes and a pinch of salt, and cook gently for a few minutes. Stir in the rice, then add 1 cup of water and raise the heat to medium-high.
3. When the water starts to bubble, stir, lower the heat to medium-low, cover and cook for 15 minutes.
4. Finely chop the garlic. Thinly slice the onion and the red bell pepper.
5. Heat a sauté pan over medium heat. Add the chili oil and then the onion, and sauté for 3-4 minutes. When the rice has cooked for 15 minutes, turn off the heat and let it steam for a further 10 minutes. Meanwhile, rinse and drain the canned chickpeas and set aside.
6. Add the garlic and sauté for a couple of minutes. Add the red pepper and sauté for another couple of minutes. Stir in the cumin, sweet paprika, smoked paprika, sumac and a generous pinch of salt.
7. Add the chickpeas and 1/4 cup of water, stir, and cook for a few more minutes.
8. Serve the rice with the chickpeas. Top with chopped fresh cilantro and a splash of fresh lemon juice.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionLemonRiceBell pepperTomato pasteChickpeaCanned chickpea