This is my current favourite end-of-the week meal. The kind of meal I turn to when
there's only a few leftover bits and pieces of vegetable in the fridge, some of it
looking a bit droopy. Chickpeas with vegetables and rice is an easy, one-pot meal, that's
satisfying, tasty and highly flexible.
It's an infinitely variable recipe,
well more of an idea or template really. While I follow the same basic format each week,
the meal is always different, because I'm using up what I have.
I like to start with some onion. Cut into thinnish half moons and then
gently sauteed in a couple of tablespoons of olive oil. If I have
carrot, I'll grate it and add to the onion, so it cooks down delicious
and soft. Pumpkin, potato, sweet potato and cauliflower can also be
chopped into small chunks and added at this point.
After 8 - 10 minutes, the
vegetables should be starting to soften. I then add a small amount of
rice - about 1/4 cup basmati rice is all that's needed for two - and a
tin of chickpeas, together with the juice from the chickpea can. A couple
of teaspoons of dried oregano is a lovely addition.
place the lid on the pan, turn the heat down to its lowest setting and leave to cook for
10 minutes. I don't stir or disturb it during this time - just leave the lid on and let
At the end of the 10 minutes I'll add any greens or fresh
herbs I might have. I roughly chop these, add to the pot and replace the lid,
again without stirring. Leave to gently cook for another 5 minutes.
point I'll take the lid off, stir all the ingredients together and check for seasoning. It
usually needs some black pepper, but I tread cautiously with salt, as
there should be enough in the juice from the chickpea can.
To finish off I
often stir through two tablespoons of tahini, this gives the meal a lovely creaminess. On
other occasions I've added chopped walnuts, and I sometimes top with toasted
pepitas. A few slices of fresh chilli and a squeeze of lemon or lime juice are also
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