Lemon chickpea rice
Step 1 of 4
Rinse 160g rice; cook with 300ml recipe water using the packet ratio until tender, about twelve to eighteen minutes; rest five minutes.
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Ingredients
- Rice (dry)160g
- Chickpeas (drained)240g
- Zucchini (raw)300g
- Carrots (raw)150g
- Onions (raw)100g
- Olive oil (raw)20ml
- Lemon juice (raw)20ml
- Salt (dry)3g
- Black pepper (dry)1g
- Recipe water (raw)300ml
Method
- Rinse 160g rice; cook with 300ml recipe water using the packet ratio until tender, about twelve to eighteen minutes; rest five minutes.
- Dice 300g zucchini, 150g carrots and 100g onions. Heat 20ml olive oil in a skillet and cook vegetables ten to twelve minutes until tender.
- Add 240g chickpeas, 3g salt and 1g black pepper; heat through five minutes. Stir in 20ml lemon juice and serve over rice.
- Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.