Lunch · International
Brown Rice with Chickpeas
Brown rice and chickpeas cooked from dry, combined with zucchini, onion and spices.
- per serving
- 475 kcal
- Protein
- 14 g
- Total time
- 13 h 55 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
The day before, soak the 40 g of dried chickpeas in 350 ml of water for 12 hours in the refrigerator. Drain and rinse, then cover with 600 ml of fresh water. Bring to a boil and simmer gently for 60 to 90 minutes, until the chickpeas crush easily. Add 100 ml of hot water if needed.
After the chickpeas have cooked for 50 minutes, rinse the 55 g of dry brown rice. Cook it separately in 600 ml of simmering water for 35 to 40 minutes, until tender, then drain.
While these cook, slice the 40 g of onion and cut the 100 g of zucchini into 1 cm dice. Heat the 10 g of oil in a sauté pan and soften the onion for 5 minutes with a pinch of cumin and paprika.
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