One Pot Brazilian Chickpeas and Rice

• Produce

  • 1 cup Chickpeas, Cooked
  • 1/4 cup Coriander
  • 4 Garlic cloves
  • 1 Lime, juice and zest of
  • 1 Onion
  • 2 tsp Oregano, dried
  • 1/4 cup Parsley

• Canned Goods

  • 2 cups Vegetable stock, low-sodium

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1 Salt and pepper
  • 2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 1 cup Sweetcorn

Found on emmaslittlekitchen.com

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tsp turmeric
• 2 tsp dried oregano
• 1 cup brown rice
• 2 cups low sodium vegetable stock
• 1 cup sweetcorn
• 1 cup cooked chickpeas
• juice and zest of 1 lime (plus extra lime wedges for garnish)
• ¼ cup roughly chopped parsley
• ¼ cup roughly chopped coriander
• salt and pepper to taste

Directions

• Heat a large pot over medium heat, add the olive oil and onion, and saute onions for a couple of minutes until the begin to soften. Add the garlic and cook for a minute more
• Add the turmeric, oregano, and rice, and give everything a good stir, coating the rice grains in the oil and spices
• Add the stock, and pop on the pot lid and bring the pot to a simmer. Cook gently until the rice is tender but still retaining a little bite, and most of the liquid is absorbed (around 30-35 minutes). If at any point the pot looks a little dry, add a splash more stock or water
• Stir in the sweetcorn, chickpeas, lime juice and zest, and herbs. Season with salt and pepper to taste. Stir to combine and serve!