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Rice with Chickpeas

A colorful Indian dish — vibrant, spiced, and delicious! Rice with chickpeas is for anyone who loves Indian food and the warmth of aromatic spices; add a little chili if you want extra heat. It's tasty, filling, and a bit out of the ordinary — a great way to shake up the family menu.

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Rice with chickpeas
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 4 g
Fats 10 % 3 g
Carbohydrates 76 % 22 g
134 kcal
GI: 36 / 64 / 0
  • This dish isn't really for very young children, but adults will appreciate its lively, interesting flavor. It's not hard to make, though it's best to boil the chickpeas ahead of time: soak them overnight in water, then simmer for about 50 minutes over medium heat (a slow cooker works well for this too). Start with a few simple prep steps: peel the onion and garlic, then dice the onion small and finely chop the garlic; rinse and seed the chili, pat it dry, and mince it very fine; peel and mince the fresh ginger; wash and chop the tomatoes into small pieces; and rinse the rice until the water runs clear (warm, clean water works best). Now you're ready to cook. Use a cast-iron pot or, if you don't have one, a Dutch oven or any deep, heavy-bottomed skillet. Set it over medium heat, add the measured oil, and heat it well. Add the cumin seeds and wait until they start to crackle. Add the chopped onion and chili and cook, stirring, for 2 minutes. Stir in the garlic and ginger and fry for a minute, then add the tomatoes. Mix, sprinkle in the curry powder and turmeric, stir, and cook for another minute. Add the rinsed rice and the pre-boiled chickpeas, then pour in the water. Stir everything together, add salt, and be sure to taste. Cover, lower the heat to a minimum, and cook it all together for about 20 minutes, until the rice is tender — keep an eye on it, as it may need a little more or less time. Fluff the finished dish, serve it hot, and garnish with fresh herbs. Cilantro pairs well here (or substitute parsley). Some warm homemade flatbread on the side is delicious too. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Turmeric - 325  kcal/100g
  • Cumin - 333  kcal/100g
  • Curry - 352  kcal/100g
  • Salt - 0  kcal/100g
  • Chickpeas - 364  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Chili pepper - 40  kcal/100g

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