Chickpea turmeric rice

Difficulty: 1/5

Preparation and cooking time: 20 minutes

Servings: 2

Cost per serving: $3.30 (total cost: $6.60)

Cost per 200 kcal: $10.66

Nutrition facts per serving
CALORIES PER SERVING (kcal): 619         (calories in whole recipe: 1238)
Proteins	43%	24.5g	Protein: lysine	72%	1.4g
			Protein: methionine	41%	0.4g
			Protein: isoleucine	58%	1.0g
Carbohydrates	87%	113.5g	Fibers	55%	21.1g
			Net carbs	n/a	92.4g
			Sugars	n/a	15.0g
Fats	13%	9.1g	Omega-3	7%	0.1g
			Omega-6	14%	2.5g
			Saturated fats	n/a	1.1g
Vitamin B1	41%	0.5mg	Vitamin B2	17%	0.2mg
Vitamin B3	41%	6.7mg	Vitamin B5	30%	1.5mg
Vitamin B6	52%	0.7mg	Folate	43%	173.1μg
Vitamin A	11%	103.8μg	Vitamin C	35%	31.9mg
Vitamin E	13%	mg	Vitamin K	40%	48.4μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	14%	143.8mg	Copper	105%	1.0mg
Iron	57%	4.6mg	Magnesium	41%	166.8mg
Manganese	188%	4.3mg	Phosphorus	66%	463.4mg
Potassium	20%	946.4mg	Selenium	35%	19.3μg
Zinc	30%	3.3mg	Sodium to taste

Ingredients:

• 2 cups brown rice
• 3 cups water
• 480g rinsed and drained chickpeas
• 2 cups diced cherry tomatoes
• 1/4 tsp ground turmeric
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/2 cup finely chopped fresh chives
• Fresh parsley (optional)

Instructions:

• In a medium-sized pot, combine the rice and the water. Bring to a boil, then lower the heat to achieve a simmer. Half cover the pot and cook the rice, making sure to stir with a spoon every now and then to prevent the rice from sticking to the bottom of the pot.
• In the meantime, put the chickpeas, the tomatoes, and the spices in a medium-sized pot with a little bit of water to steam for 15 minutes. Take off the cover, and cook until most of the water has evaporated. Turn off the heat, mix in the chives, and let sit for a few minutes.
• In a large bowl, mix the rice and the chickpeas together until every piece of rice is evenly coated with the turmeric.

Serving:

In a plate, serve a few ladles of the rice. Top with fresh parsley. Sprinkle black pepper on top for an extra kick.