One Pot Brazilian Chickpeas & Rice
Fresh flavors of coriander, parsley and lime combine with a nutty warmth of rice, chickpeas and turmeric creating an easy and delicious weeknight dish!
- 2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 teaspoons turmeric
- 2 teaspoons dried oregano
- 1 cup brown rice
- 2 cups low sodium vegetable stock
- 1 cup sweetcorn
- 1 cup cooked chickpeas
- Juice and zest of 1 lime (plus extra lime wedges for garnish)
- 1/4 cup parsley, roughly chopped
- 1/4 cup coriander, roughly chopped
- Salt and pepper, to taste
Preparation time 2mins
Cooking time 42mins
Adapted from emmaslittlekitchen.com
Heat a large pot over medium heat, add the olive oil and onion, and saute onions for a couple of minutes until the begin to soften. Add the garlic and cook for a minute more.
Add the turmeric, oregano, and rice, and give everything a good stir, coating the rice grains in the oil and spices.
Add the stock, and pop on the pot lid and bring the pot to a simmer. Cook gently until the rice is tender but still retaining a little bite, and most of the liquid is absorbed (around 30-35 minutes). If at any point the pot looks a little dry, add a splash more stock or water.
Stir in the sweetcorn, chickpeas, lime juice, zest, and herbs. Season with salt and pepper to taste. Stir to combine and serve!