CookEat Recipe
Rice and Chickpeas with Turmeric
Cooked rice and chickpeas are combined with potato roasted in turmeric and cardamom. Serve on crisp toasts spread with natural yogurt.
Method
Steps
Step 1
Heat the oven to 200°C. Peel and dice the potato into 1 cm pieces, toss with 1 tablespoon olive oil, turmeric and ground cardamom and roast for 20–25 minutes until tender.
Step 2
Weigh the rice dry, rinse and simmer in the measured 1200 ml boiling water for the full packet time until tender, then drain well. Use canned chickpeas, weighed drained and rinsed; add to the potato tray for its last 5 minutes.
Step 3
Slice the bread and brush with the remaining tablespoon olive oil. Toast on a separate tray for 5–8 minutes until crisp.
Step 4
Fold the warm rice with the spiced potato and chickpeas. Spread the yogurt onto the toasts and spoon the rice mixture above it. Divide into six portions and serve immediately.
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Cooked 4 times