carrots, chickpeas, rice

A recipe for Zoe’s cupboard

3-4 garlic cloves, crushed
2 teaspoons cumin
2 teaspoons of turmeric
1 teaspoon of ground ginger
2 tablespoons of tomato paste
butter or vegetable oil
3-4 carrots, peeled and grated
200g rice, rinsed well
1 tin chickpeas, drained

To serve (optional)
natural yogurt (feel free to spike it with more garlic!)
sliced hardboiled eggs and/or toasted nuts

If you don’t have, or don’t like those spices, leave them out or change them to e.g. coriander seeds, chilli flakes, curry powder.

How to make it

In a heavy bottomed pan or dish, melt a generous knob of butter (or 3 tablespoons of vegetable oil) on a low heat and add 3 crushed up garlic cloves and cook until just colouring.

Stir in 2 teaspoons of cumin, 2 teaspoons of turmeric, 1 teaspoon of ground ginger and 2 tablespoons of tomato paste. Stir for 30 seconds or until it’s aromatic.

Add the grated carrots and cook for 8-10ish minutes until soft and reduced in volume on a low heat, stirring to make sure they don’t stick.  Season well with a teaspoon of salt and pepper.

Add in the drained chickpeas and the rinsed rice and stir for a minute or so, until it’s coated with the carrot mixture.

Cover with 500ml of boiling water. Cover with a lid or foil and simmer on a very low heat for 30-40 minutes, or until the rice is cooked. If it dries our or seems to be catching, add a little more water.

Let it rest for 10 minutes before eating. Check seasoning again and add more salt and pepper if wanted.

Serve with yogurt (if you have), and hardboiled eggs or toasted nuts if you want.


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