Coco - Banana's Chickpea, Lemon and Ginger Rice |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Simple, healthy and tasty - adapted from Linda Majzlik 'A Vegan Taste of India' Ingredients:
1 cup long grain brown rice |
1 cup cooked chickpeas |
1 lemon, juice of |
1 grated lemon, rind of |
1 onion, chopped |
5 inches fresh ginger, grated |
2 teaspoons olive oil |
600 ml water |
1 teaspoon yellow mustard seeds |
5 curry leaves |
black pepper |
sea salt |
Directions:
1. In a pot, combine water, rice, curry leaves and chickpeas.
2. Bring to the boil, then reduce to a simmer.
3. Meanwhile, in a frypan, heat the olive oil and add the onion, mustard seeds, ginger and lemon rind.
4. Cook until fragrant.
5. Add onion mixture to the rice mixture, and add the lemon juice, salt and pepper.
6. Discard the curry leaves and serve.
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