Rice with Chickpeas, Vegetables and Yogurt Sauce
Lacto-Ovo Vegetarian Recipes Vegetable Dishes Gluten-Free Recipes Rice
This is how my lunch box turned out. In the evening I put each component in glass containers as you can see in the small photo at the bottom, and the next day at lunch I just assembled it. It's also good at room temperature, it doesn't necessarily need to be reheated.
Ingredients
Turmeric Rice
200g basmati rice
25g butter
250-300ml boiling water
1/2 teaspoon salt
1/4 teaspoon turmeric powder
Curried Chickpeas
500g cooked chickpeas (can be canned)
1 onion (about 70g)
2 large garlic cloves
1 teaspoon grated ginger (paste)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground green cardamom
1/4 teaspoon hot paprika (optional)
black pepper
1-2 tablespoons oil
Sweet Potatoes and Carrots with Ginger
2 sweet potatoes
1 large carrot (about 200-250g)
1/2 teaspoon grated ginger (paste)
3 tablespoons oil
1/4 bunch parsley
salt, black pepper
Spicy Oil
oil remaining from vegetables
1/4-1/2 teaspoon chili flakes (I used pul biber)
1/8 teaspoon sweet paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground caraway
1 pinch ground cumin
Yogurt Sauce
150g Greek yogurt
35g sesame paste (tahini)
1 tablespoon lemon juice
4-5 tablespoons water
salt
Servings: 4
How to prepare rice with chickpeas, vegetables and yogurt sauce
- Prepare the rice in the oven following this recipe, just add the turmeric to the boiling water when dissolving the salt. At the end, when fluffing the rice, taste for salt.
- While the rice is baking in the oven, prepare the rest.
- In a not too wide pan, heat the oil and add the sliced onion. Sauté just until softened, then add the crushed garlic and grated ginger. Sauté for another minute.
- Add all the spices (grind as much pepper as you like) and stir to blend with the oil.
- Add the chickpeas and sauté everything over higher heat for about 5 minutes. Adjust salt to taste.
- Cut the carrots into not too thin sticks and boil them in salted water until completely cooked.
- Peel the sweet potatoes and cut them into sticks as well (like for french fries, but thicker; one potato into about 6-8 sticks). Season with salt, drizzle with very little oil and roast in the oven at 220°C for about 20 minutes, until they start to brown slightly.
- In a pan, this time as wide as possible, heat the oil and add the ginger, sauté for 1 minute until it starts to smell fragrant. Add the well-drained carrots and baked potatoes, season with a little salt and briefly sauté in the oil, just to coat with the aroma. Mix carefully so the vegetables don't break. At the end, add the finely chopped parsley. Remove from the pan with a spatula.
- In the ginger-flavored oil remaining in the pan (if there's less than about 2 tablespoons left, top up with fresh oil; I didn't need to) add the spices for the spicy oil and turn off the heat. Let the oil infuse. When cooled, you can transfer it to a small bowl.
- For the sauce, just mix the ingredients in a bowl, adding water gradually until you get a creamy sauce that flows easily from the spoon.
- To serve, divide the rice into 4 bowls, add vegetables, then chickpeas. Drizzle with sauce and then spicy oil.
Everything is ready, packed for lunch at work
