Lunch · Moroccan
Saffron Rice with Chickpeas
Dry white rice, dried chickpeas and vegetables, with saffron.
- per serving
- 618 kcal
- Protein
- 18 g
- Total time
- 1 h 5 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Cook the 45 g of dried chickpeas, soaked the day before, for 45 minutes in simmering water; drain.
Cut the 60 g of carrot into small dice and slice the 50 g of onion.
Steep the 0.1 g of saffron in two tablespoons of hot water for 10 minutes: the liquid should turn orange.
Heat the 12 g of olive oil, soften the onion for 5 minutes, add the 70 g of dry rice and toast it for 1 minute, stirring.
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