Chickpea Fried Rice
From happymessykitchen 15 years ago
- 18 minutes to make
- Serves 3
Chickpeas (also known as Garbanzo beans) are the best. They’re so yummy and an excellent source of dietary (cholesterol lowering) fiber. What I like even more than the good-for-you component is how versatile this legume is. Read more You can add chickpeas to soups, salads, pastas, curries, etc. for an instant meal makeover. And when combined with whole grains such as rice, chickpeas provide fat-free high quality protein and a complete meal. I made my Chickpea Fried Rice recipe for dinner tonight. I used to make this dish frequently in college because it’s so yummy and affordable. This was my first time making it for Patrick and he really loved it. I served this dish with a side sauteed cauliflower. See less
Ingredients
- 1 cup basmati rice, cooked + day-old* shopping list
- 1 15oz can of low-sodium chickpeas (garbanzo beans), rinsed shopping list
- 1 large shallot, sliced thinly (half for beans; other half for fried rice) shopping list
- 3 large garlic cloves, sliced thinly (2 cloves for beans; 1 clove for fried rice) shopping list
- 2 tbs of butter shopping list
- 2tbs of vegetable oil (and a little more) shopping list
- 2 tbs of 2% milk shopping list
- 1.5 tsp of tumeric (.5 tsp for beans; 1 tsp for fried rice) shopping list
- salt and pepper shopping list
- * Fried rice is best made with day-old, refrigerated rice. This way there is less moisture and the grains of rice don’t stick together during the cooking process. shopping list
How to make it
- In a medium pot, heat 1 tbs of oil.
- Add .5 tsp of tumeric to oil. Cook for a few seconds; add 2 (thinly sliced) cloves of garlic and half the shallots. Saute for 1 minute or until shallots begin to brown.
- Add chickpeas to the pot; cook for 3-4 minutes.
- Stir in butter and milk.
- Add salt and pepper to taste. Cook for an additional 3-4 minutes.
- In medium sauce pan, heat the remaining oil under medium-high heat.
- Add remaining tumeric, garlic and shallots. Cook for 1 minute.
- Add cooked rice to the pan and break up chunks with a spoonula. Mix well so that the rice is coated with the oil and turmeric.
- Stir in the cooked chickpeas (and the oil in the pot).
- Cook for 4-6 minutes.
- Add salt and pepper to taste (note: I usually add about .25 - .50 tsp of salt).
- *** Please check out my website Happy Messy Kitchen for more recipes http://www.happymessykitchen.com ***
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