← All recipes

🍽️ Chickpea Pan with Herb Rice and Lemon Yogurt

631 kcal · 30 min · 4 servings

Ingredients

• Basmati rice 300 g
• Salt Pinch
• Carrots 2 pcs.
• Chickpeas from the can 200 g
• Garlic cloves 1 pcs.
• Onions, red 2 pcs.
• Oil 3 tbsp
• Curry powder 1 tbsp
• Chili, ground 0.25 tsp
• Vegetable broth 400 ml
• Mint, fresh 20 g
• Parsley, fresh 10 g
• Lemons 1 pcs.
• Honey 1 tbsp
• Yogurt, plain 200 g
• Pepper, black ground Pinch
• Butter 1 tbsp
• Peanut butter 2 tbsp

Instructions

1. 1. Put the rice in a pot, fill with about 700 ml of salted water, bring to a boil and then cook covered for about 10 minutes over medium heat.
2. 2. Peel the carrots, cut off the ends and slice into thin rings. Put the chickpeas in a sieve and let them drain. Peel the garlic and chop finely. Halve the onions, peel and cut into wedges.
3. 3. Heat 3 tbsp of oil in a pan over high temperature. Fry the onions and carrots in it for about 3 minutes. Then add curry powder, garlic, chickpeas and chili and cook for about 2 minutes. Deglaze with vegetable broth, reduce the heat and simmer for about 10 minutes.
4. 4. Meanwhile, wash the mint and parsley, shake off the water and chop finely. Wash the lemon, grate about ½ tsp of the zest, halve and squeeze out the juice. In a bowl, mix honey, lemon zest, 2 tbsp of lemon juice and yogurt well, season with salt and pepper.
5. 5. Refine the finished rice with 1 tbsp of butter and stir in the herbs. Add peanut butter to the chickpea pan, adjust with salt, pepper and some of the remaining lemon juice, and serve together with the herb rice and lemon yogurt. Enjoy your meal!

Nutrition per serving

• kcal: 631
• Protein: 21 g · Fett/Fat: 25 g · Carbs: 85 g