Brown Rice With Chick Peas And Split Peas Recipes

CHICKPEA, SPINACH AND BROWN RICE MEDLEY

Steps:

• Heat the oil in a medium pan, add the onions and garlic and cook over a medium-low heat for about 7 minutes, stirring occasionally until lightly coloured. You want the onions to be almost caramel in colour, but not burnt.
• Once the onions have cooked, add in the cumin and the seven spice seasoning. Stir to combine, making sure to coat the onion mixture.
• Add the chickpeas and cooked rice to the onion mixture and heat through.
• Add in the baby spinach and cook until just wilted.
• Taste and season with salt and pepper. I usually go with about 1/2 tsp of each.
• Serve immediately with some yoghurt, a dollop of hummus and some fresh whole wheat pita bread

BROWN RICE WITH CHICK PEAS AND SPLIT PEAS

Steps:

• Cook as directed on rice packaging.
• In a skillet, warm a little olive oil and coat pan. Add onion. With heat on medium-high, let onion cook, without stirring, for about 3 minutes. Using a spatula, scrape onions off skillet at the end of 3 minutes, add garlic and spices, reduce heat to low, and cook 5 more minutes until onions are very soft. Set aside.
• Bring split peas and water to a boil. Reduce heat to low and cook 25-30 minutes or until softened. Add curry powder and salt. Continue to cook, stirring occasionally, until the split peas reach the consistency of spaghetti sauce.
• Simply heat thoroughly.
• Prepare your plate by placing a layer of rice on the bottom of your dish. Next, add a ladle of split peas. Add cooked onion around the perimeter of the peas and top with garbanzo beans. Squeeze a slice of lemon on top just before eating.

SUPER-QUICK BROWN RICE WITH ASPARAGUS, CHICKPEAS, AND ALMONDS

Steps:

• Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
• While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
• Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
• Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
• Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
• Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
• Add remaining garlic and onions. Stir for a minute.
• Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
• Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
• Adjust seasonings, adding more salt if needed.
• Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
• Watch as this magical concoction disappears before your eyes!