Gluten Free | Traditional | Vegan

Chickpeas with broccoli

Ingredients:

Chickpeas with broccoli

  • 400 g cooked chickpeas
  • 200 g broccoli (separated into bunches)
  • 200 g long rice
  • 1 onion (diced)
  • 2 garlic cloves (minced)
  • 50 ml olive oil
  • 40 g raisins without seeds
  • 40 g cashews
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • 750 ml vegetable broth or hot water
  • Salt
  1. In a saucepan, heat the oil, fry the onion until transparent, add the garlic and spices, and lightly fry. Add the broccoli cut into pieces of about two centimeters, the rice and the chickpeas. Continue sautéing for about two minutes, so that everything is impregnated with the spices. Pour the broth or boiling water, add the salt. Cover and simmer for about 15 minutes, until the rice is almost done. Remove from the heat, add the raisins and cashews, stir slightly to mix, let it rest for about five minutes.
  2. Serve hot
Main Course
Gluten Free, Traditional, Vegan

Method:

Chickpeas with broccoli

  • 400 g cooked chickpeas
  • 200 g broccoli (separated into bunches)
  • 200 g long rice
  • 1 onion (diced)
  • 2 garlic cloves (minced)
  • 50 ml olive oil
  • 40 g raisins without seeds
  • 40 g cashews
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • 750 ml vegetable broth or hot water
  • Salt
  1. In a saucepan, heat the oil, fry the onion until transparent, add the garlic and spices, and lightly fry. Add the broccoli cut into pieces of about two centimeters, the rice and the chickpeas. Continue sautéing for about two minutes, so that everything is impregnated with the spices. Pour the broth or boiling water, add the salt. Cover and simmer for about 15 minutes, until the rice is almost done. Remove from the heat, add the raisins and cashews, stir slightly to mix, let it rest for about five minutes.
  2. Serve hot
Main Course
Gluten Free, Traditional, Vegan

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