CHICKPEAS AND FENNEL WITH RICE
Subtle and fresh, this has a gentle but memorable flavour. Contains lots of fibre and vitamin C. It is hearty but not heavy. And it's easy! The cooking time includes the time for soaking rice, so if you do not prepare it this way, you can save some time.
Provided by Elise and family
Categories Beans
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Soak rice in pot for ten minutes in enough water to cover. When ten minutes are up, rinse the rice and add 1 cup fresh water. Cover and bring to a boil, then set on low heat to simmer for 8-9 minutes.
- While rice cooks, chop fennel bulb and put in pan with olive oil. Cook on medium heat until fennel begins to soften.
- Add chopped garlic, chickpeas, salt and pepper.
- When rice is finished cooking, turn off burner under rice and leave, covered, for ten minutes more (makes it fluffy).
- Add garam masala to chickpeas and fennel for remaining five minutes of cooking, while the rice is sitting, and add fresh fennel tops (the feathery parts) near the end of cooking (just to warm them up).
- Serve side by side on big plates, and enjoy!
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Aqsa Lodhi
l_aqsa@gmail.comThis recipe is a great way to get your daily dose of vegetables.
Toma Saha
toma73@gmail.comI'm not a big fan of rice, but I really enjoyed this dish. The flavors were amazing.
Ezekiel Nzimande
nzimande_e@yahoo.comThis dish is a great way to use up leftover fennel. I also added some chopped onion and garlic.
Geralyn Perez
geralyn-p21@hotmail.frI'm always looking for new ways to cook chickpeas. This recipe is a keeper.
Rehema ngoliga
rehema.n73@hotmail.comI made this dish for a potluck and it was a huge hit. Everyone loved it!
NISHANT Jha
n-j51@yahoo.comThis dish is a great source of protein and fiber. It's also very affordable to make.
Hassan Sobhieh
h.sobhieh57@hotmail.co.ukI'm not sure what went wrong, but my dish turned out mushy. I think I overcooked the rice.
Orchid Alsadiq
a.o61@yahoo.comThis recipe is a great way to get your kids to eat their vegetables. My kids loved the crispy fennel seeds.
Bensiya Tesefaya
bensiya_tesefaya21@yahoo.comI love the simplicity of this dish. It's perfect for a weeknight meal.
Walid Nafie
walid-nafie3@gmail.comThis dish is a great way to use up leftover rice. I also added some chopped carrots and celery to the pot.
Irfan Moinuddin
moinuddin.irfan@hotmail.comI followed the recipe exactly and it turned out perfect. I served it with a side of yogurt sauce and it was delicious.
Ayoub Boukioud
a-b@aol.comThis recipe was a bit bland for my taste. I added some extra spices and it was much better.
Arsenal YT
yarsenal@yahoo.comI'm not a big fan of fennel, but this dish was surprisingly good. The sweetness of the fennel balanced out the earthiness of the chickpeas and rice.
Sana Ullah
s.u@gmail.comDelicious and healthy! I'll definitely be making this again.
Donna Carlton
carlton.donna@gmail.comEasy to make and packed with flavor. I used brown rice instead of white and it turned out great.
Jonatan Ricalde
r@gmail.comThis dish was a hit with my family! The combination of chickpeas, fennel, and rice was flavorful and satisfying. I especially loved the crispy fennel seeds.