Turmeric Rice with Chickpeas and Zucchini

Ingredients

• Rice1/2 cup (100 g)
• Chickpeas1/2 cup (100 g)
• Zucchini1/4 count (50 g)
• Red Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Cilantro1 tablespoon (3 g)
• Garlic1/2 clove (2 g)
• Turmeric1 teaspoon (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   To cook the rice, add double the volume of water to rice in a pot.

3. 3

   Step 3

   Add the turmeric, chopped parsley and salt and pepper to taste. Once boiling, lower the heat and cover.

4. 4

   Step 4

   Cook for 17-20 minutes or until the liquid has completely absorbed and the rice is well cooked.

5. 5

   Step 5

   At the same time, heat the oil in a pan over medium heat.

6. 6

   Step 6

   Peel and dice the carrot.

7. 7

   Step 7

   Cut the zucchini the same way and chop the onion.

8. 8

   Step 8

   Once heated, add the vegetables and stir-fry for 5-7 minutes.

9. 9

   Step 9

   Once soft, remove and mix with the turmeric rice and the chickpeas.

10. 10

    Step 10

    Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turmeric Rice with Chickpeas and Zucchini can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.