🍽️ Spicy Fried Rice with Chickpeas and Nuts

Name: Spicy Fried Rice with Chickpeas and Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Basmati rice; 2 cloves; 1 cinnamon stick; 4 cardamom pods; salt; 200 g carrots; 2 bunches spring onions; cashew nuts (25 g each); almond kernels (25 g each); 75 g dried apricots; 1 piece ginger (approx. 10 g); 4 tbsp oil; pepper; cumin; 1 can chickpeas; 500 g whole milk yogurt; 10 mint

630 kcal · 30 min · 4 servings

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Ingredients

300 g Basmati rice
2 cloves
1 cinnamon stick
4 cardamom pods
salt
200 g carrots
2 bunches spring onions
cashew nuts (25 g each)
almond kernels (25 g each)
75 g dried apricots
1 piece ginger (approx. 10 g)
4 tbsp oil
pepper
cumin
1 can chickpeas
500 g whole milk yogurt
10 mint

Instructions

1. Bring half a liter of salted water to a boil.
2. Add the basmati rice and spices to the boiling water.
3. Cook the rice for about 20 minutes until tender.
4. Thoroughly wash two carrots and spring onions.
5. Cut the carrots and spring onions into small pieces.
6. Blanch the carrot pieces in salted water for about 5 minutes (cook briefly in boiling water).
7. Remove the carrots from the water and let them drain.
8. Finely chop the cashew nuts and almonds.
9. Cut the apricots into small cubes.
10. Peel the ginger and dice it into small cubes.
11. Heat oil in a pan.
12. Fry the carrots, spring onions, apricots, cashew nuts, and almonds in the hot oil for about 10 minutes.
13. Season the mixture to your taste.
14. Add the cooked rice, diced ginger, and drained chickpeas.
15. Continue frying everything over low heat for about 5 minutes.
16. Taste the dish again and adjust the seasoning.
17. Whisk the yogurt and chopped mint together in a small bowl.
18. Taste the yogurt-mint mixture.
19. Spread the yogurt-mint mixture over the rice.
20. Garnish the dish with fresh mint leaves if desired.

Nutrition per serving

kcal: 630
Protein: 20 g · Fett/Fat: 25 g · Carbs: 80 g