Recipe: Curried Spiced Chickpeas & Rice Sprinkled With Fresh Parsley & Garlic Tahini Dressing

Preparation 1 hour  |  Cooking Time 15 minutes  |  Servings 8

This little recipe is perfect for when you're still looking for something healthy to eat, but with different and exotic flavours.

Welcome to my Curry Chickpeas & Rice recipe. It'll warm your heart and excite your taste buds with it's curry and fennel flavours.

Notes

In this recipe I use a mortar and pestle to crush the fennel and chilli flakes. This is certainly the easiest way to achieve the result, but if you don't have one you can try the following:

• Grab a ziplock bag & blunt object (like a rolling pin or meat tenderiser) to roll and smash the spices
• Use the bottom of a coffee mug to crush with. Press down and use some elbow grease to crush those spices!

Curried Spiced Chickpeas & Rice Sprinkled With Fresh Parsley & Garlic Tahini Dressing

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Download the recipe

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Ingredients

 Homemade Cajun with Salt Spice (1 tbsp):

• 2 tsp salt
• 2 tsp garlic powder
• 2 1/2 tsp paprika
• 1 tsp ground black pepper
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 1/4 tsp dried oregano
• 1 1/4 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)

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Spice mix:

• 1 heaped tsp smashed fennel
• 1 heaped tsp smashed red chilli flakes
• 1 heaped tsp yellow curry powder
• 1/4 tsp Pepper
• 1/2 tsp pink salt

Chickpea and Rice mix:

• 2 fist full soaked and boiled chickpeas 
• 1 fist full steamed black, brown, red rice
• 1/2 tsp pink salt
• 1/2 fist full mungbeans (optional)

Garnish:

• Pinch of fresh coriander

Homemade Tahini Garlic Dressing (1 tbsp):   

• 2 tablespoons tahini
• 2 tablespoons water
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 3/8 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 grated garlic clove

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Preparation

1. Soak chickpeas overnight then boil for 20mins until tender (not soggy).
   
2. Steam the rice:
   
   1. Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
      
   2. Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
      Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.
      
3. Smash the fennel.
4. Smash the chilli flakes.
5. Add coconut oil to a pan.
6. Add the cajun + salt mix, curry powder, fennel, and chilli flakes to the pan with the coconut oil and fry for a few minutes.
7. Take a brief moment to spell and appreciate beautiful aromas :)
8. Add chickpeas and rice mix to the pan and fry for a few minutes until it looks cooked. Remember to keep stirring to prevent the spices from sticking and burning onto the pan.
9. Combine all of the tahini garlic dressing ingredients into a jar, close the lid, and shake vigorously.
10. Serve the dish with a dash of garlic tahini dressing and a pinch of coriander to taste.

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Feedback

If you decide to make this delicious meal please let me know about your cooking experience and feel free to send me pictures or tag me on Instagram at @livingwithyoo.

Happy cooking!!

HJYx

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A post shared by Haejin Yoo ♡ Culinary Artist (@livingwithyoo) on Feb 24, 2019 at 3:20am PST