CookEat Recipe
Feta and Chickpea Rice Bake
Brown rice, chickpeas, couscous and courgette are baked with crumbled feta. Fresh mint is divided between the filling and the finish.
Method
Steps
Step 1
Heat the oven to 180°C. Use 120 g cooked, drained chickpeas. Weigh rice and couscous dry. Cook rice in 1000 ml boiling water for the package time and drain, reserving 100 ml.
Step 2
Cover couscous with the remaining 180 ml boiling water for 5–10 minutes or its package time and fluff.
Step 3
Dice the courgette and onion and chop the mint.
Step 4
Heat olive oil in a frying pan over medium heat and cook onion and courgette for 8–10 minutes until tender.
Step 5
Mix the vegetables with chickpeas, rice, couscous, black pepper, half the mint and reserved rice water in a 2 litre ovenproof dish.
Step 6
Crumble feta over the top and bake for 15–20 minutes until hot throughout. Scatter with remaining mint and serve.
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Cooked 4 times