Lebanese Style Chickpeas with Rice and Zaatar
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 | COOKING TIME |
| 25 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Onion | 1/2 | 1 |
| Garlic | 2 | 4 |
| Capsicum | 1 | 2 |
| Spice mix (cumin, chilli flakes, paprika, bay leaf) | 1 tbsp | 2 tbsp |
| Tomato paste | 1 tbsp | 2 tbsp |
| Chickpeas | 400 gr | 800 gr |
| Spring onion | 2 stalks | 4 stalks |
| Zaatar | 1 tbsp | 2 tbsp |
| Rice | 1 cup | 2 cups |
| *Oil | 1 tbsp | 2 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per Serve | |
| Energy | 670Kj |
| Protein | 5.5g |
| Fat, Total | 5.1g |
| – Saturated | 0.6g |
| Carbohydrates | 20.4g |
| – Sugars | 2.6g |
| Sodium | 71g |
| Allergens | Gluten Free, Sesame |
TOOLS: 2 saucepans, wooden spoon/spatula
METHOD
1
COOK
Place rice in a saucepan and add 1.5 cups of water per cup of rice ● cover, bring to the boil, reduce to low and simmer for 15 minutes ● remove from heat and let rest for 5 minutes with lid on ● fluff with a fork
2
PREP
Dice onion and finely chop garlic ● slice capsicum into cubes ● drain and rinse chickpeas ● slice spring onion into rings and set aside
3
COOKING 1
Heat saucepan with 1(2) tbsp of oil on medium heat ● place onion and capsicum in the pan, cook for 3 minutes ● add garlic and spice mix, cook for 2 more minutes ● add tomato paste, chickpeas and 1(2) cups of water and bring to the boil
4
COOKING 2
Once boiling turn to a simmer ● simmer for around 15 minutes adding some extra water if mixture becomes too dry ● remove from heat when chickpeas are soft ● season with salt & pepper and stir the spring onion through the chickpea sauce
5
FINISH & SERVE
Place rice in a bowl ● cover with chickpea sauce ● garnish with zaatar
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.