Herbed Chickpea And Rice Dinner Blend Recipe

About this recipe

A flavorful and diabetic-friendly vegetarian dish featuring chickpeas, rice, and fresh herbs. Perfect for a wholesome and satisfying dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 50G Pepper Black Ground BWFO
• - Sunita Lemon Juice Organic
• - Forest Whole Foods Organic White Quinoa
• 1 Bunch Spring Onions 1 Bunch
• 400G Whole Chickpeas In Water
• - Natco Ground Cinnamon 100g
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• - Ktc Vegetable Oil

Instructions

1. 1. Drain the chickpeas and spread them on a clean tea towel. Roll over them gently with a rolling pin to crack the skins.
2. 2. Place the chickpeas in a mixing bowl with 3 to 4 cups of water. Stir to loosen the skins, then remove and discard the skins that float to the top. Drain the chickpeas and set aside.
3. 3. In a large mixing bowl, combine the drained chickpeas, cooked quinoa, chopped parsley, chopped green onion, chopped parsley, diced tomatoes, ground cinnamon, salt, and pepper.
4. 4. Drizzle the vegetable oil and lemon juice over the mixture. Toss everything together until well combined and evenly coated.
5. 5. Serve the herbed chickpea and quinoa blend as a warm or room-temperature dinner option, garnished with additional fresh herbs if desired.