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Chickpea Bungit

What you need: 

olive oil
1 medium onion
2 cloves garlic
1 teaspoon mixed herbs
1 teaspoon oregano
pinch of rosemary leaves
2 teaspoon corriander (ground)
2 teaspoon cumin (ground)
salt & pepper (to taste)
chilli powder (to taste)
1 can chickpeas
1 can sweetcorn
1 can tomatoes
handful sunflower seeds
2 cups brown rice
water
sliced mushrooms

What you do: 

Chop up the onions and garlic. Put them in a large pan with the herbs and spices and fry in the olive oil. Add the chickpeas, sweetcorn, sunflower seeds, mushrooms & tomatoes. Then add the rice and cover with water. Bring this to the boil and simmer until the rice is cooked. Check the taste. If bland, add more chilli, cumin and corriander.

Preparation Time: 
Cooking Time: 
Servings: 
5-6
Recipe Category: 

SO HOW'D IT GO?

Unless making risotto, always cover cooking grains, for that very reason.

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Yummo! This is a delicious recipe!! It took ages to cook..more than an hour for me so be warned.  I think it is best to put a lid on the pot when simmering so the rice absorbs the juices more (the recipe doesn't tell you whether you should cover the pot or not).  I added some vege stock powder for some extra taste.  Very VERY nice!!

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