Rice with Chickpeas and Tagliatelle
This rice with Chickpeas and Tagliatelle is one of the best and flavorful ways to cook rice. It is perfect for dinner tables or why not party tables.
Ingredients
- 1 cup (200g) rice
- 3/4 cup (120g) raw chickpeas
- 2 oz (60g) tagliatelle pasta , break into small pieces
- 1 cup (240ml) water
- 1 red pepper
- 1 chili pepper
- 3 cups (750ml) vegetable stock
- 1 tsp ground coriander
- 1 tsp cumin
- 1 bay leaf
- 1 tsp dry basil
- salt and freshly ground pepper
- 1 tsp fresh lovage , chopped
Instructions
- Wash chickpeas and put them in cold water for 6-12 hrs. Boil them for about 1 hour separately. You can always consider using canned chickpeas and skip this step.
- In a frying pan cook coriander and cumin seeds and crush them using a grinding mortar.
- In a large frying pan heat oil over medium-high heat. Add the tagliatelle and cook while stirring until brown. Add water, red pepper, salt, pepper, and seasonings and simmer until pasta are done and the water has evaporated.
- Meanwhile boil the rice in vegetable stock. When done add drained chickpeas and rice to tagliatelle, add fresh lovage, stir and serve along a fresh salad.
Nutrition
Serving: 1 serving out of 5Calories: 316kcalCarbohydrates: 65.6gProtein: 9.4gFat: 2.6gSaturated Fat: 0.3gSodium: 366mgPotassium: 596mgFiber: 9.4gSugar: 13.5gCalcium: 38mgIron: 4mg