Servings: 4 servings
Ingredients
- 160 ml vegetable broth
- 400 g chickpeas - cooked, rinsed
- 1 ½ cups frozen peas
- 2 ½ onion’s - diced small
- 4 medium tomatoes - diced large
- 1 ⅓ cup brown rice - uncooked
- 65 g pitted dates - chopped roughly
- ⅓ cup parsley - chopped
- 5 g ginger - minced
- 2 garlic cloves - minced
- 4 g turmeric
- 1 g cinnamon
- 1 g cardamon
- 1 tsp chili powder - more or less for heat
Instructions
- Cook the rice as per package direction and set aside.
- Combine the broth and onions in a pot over medium heat. Cook for 2-3 minutes or until the onions begin to soften. Add the chickpeas, peas, garlic, ginger, turmeric, cinnamon, cardamom, and chili powder. Cook for 3 more minutes.
- Add the tomatoes, parsley, and dates to the pot and combine well. Reduce the heat to medium-low and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.
- Serve on a bed of rice and garnish with fresh parsley!
Notes
Find more of Blake’s recipes at @plantpowernutritionandfitness.
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