One pot yellow rice with marinated chickpeas

Step by Step

Step 1

Prepare the marinated garbanzo beans. Add all of the ingredients for the marinated garbanzo beans to a large bowl. Toss ingredients together until the garbanzo beans are covered in spices. Place the garbanzo beans into the microwave for 1 minute on high and then let them sit for 15 minutes.

Step 2

When the garbanzo beans are ready, heat a large Dutch oven over medium/high heat. Add 2 tablespoons ghee.

Step 3

When the ghee is melted and fragrant add the onion to the dutch oven and sauté for 2-3 minutes. Add the garlic, toss, and sauté for an additional 1 minutes.

Step 4

Add the basmati rice, turmeric, curry powder, salt, coriander, and ginger to the dutch oven. Toss the ingredients together and toast the rice for 4-5 minutes.

Step 5

Next, add the cauliflower and garbanzo beans (+ the marinade) to the Dutch oven and toss so that all the ingredients are coated in ghee and spices.

Step 6

Add the broth to the Dutch oven. Be sure all of the ingredients are submerged in broth.

Step 7

Bring the broth to a boil and then turn the heat to medium/low and cover the Dutch oven.

Step 8

Let the Dutch oven simmer over medium/low heat for 15-20 minutes.

Step 9

All of the liquid should absorb after 15-20 minutes.

Step 10

Add the spinach to the pot, toss with the rice, and cover the dutch oven for 2 minutes until the spinach has wilted.

Step 11

Remove the dutch oven from the heat and top with parsley, mint, feta, and pine nuts.

Step 12

Enjoy on its own or serve with naan bread.

Tips and Warnings

Be sure you marinate the garbanzo beans, it adds so much flavor.
If you don’t have ghee you can use olive oil or sunflower oil.
Be sure to toast the rice, it really does add depth of flavor and cuts the cook time down.

Ingredient

Chopped fresh spinach

2 cups 2 cups
Feta crumbles

3 tablespoons 3 tablespoons
Lemon juice

14.79 ml 0.52 fl. ozs
Curry powder

7.39 ml 0.26 fl. ozs
Vegetable broth

532.32 ml 18.63 fl. ozs
Turmeric

14.79 ml 0.52 fl. ozs
Ground ginger

1.23 ml 0.04 fl. ozs
Ground coriander

2.46 ml 0.09 fl. ozs
Salt

2.46 ml 0.09 fl. ozs
Cayenne pepper

0.62 ml 0.02 fl. ozs
Pine nuts

29.57 ml 1.03 fl. ozs
Ground cumin

4.93 ml 0.17 fl. ozs
Medium white onion

0.5 0.5
Large head cauliflower

0.5 0.5
Fresh parsley

29.57 ml 1.03 fl. ozs
Basmati rice

236.59 ml 8.28 fl. ozs
Canned garbanzo beans

850.49 g 1.87 lbs
Chopped fresh spinach

473.18 ml 16.56 fl. ozs
Feta crumbles

44.36 ml 1.55 fl. ozs
Fresh ginger

7.39 ml 0.26 fl. ozs
Fresh mint

14.79 ml 0.52 fl. ozs
Granulated garlic

9.86 ml 0.35 fl. ozs
Garlic

5 pcs 5 pcs
Ghee

2 tablespoons 29.57 ml
Melted ghee

1 tablespoon 14.79 ml

Amount Per Serving
	Calories	436 kcal
	Carbohydrates	59 g
	Protein	14 g
	Fat	18 g
	Fiber	14 g
	Sugar	5 g

View nutrition facts

One pot yellow rice with marinated chickpeas

Summary