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Essential Cuisine

Recipe Inspiration

Moroccan Chickpea Brown Rice Salad

Moroccan Chickpea Brown Rice Salad
PREP TIME: 10 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


30ml coconut oil

2 onions, diced

2 tsp ground turmeric

1 tsp cumin

1 tsp cinnamon

1 tsp salt, plus more to taste

Freshly ground black pepper

500g brown rice

2 ltrs water

40g Essential Cuisine Aromatic Base

2 tins chickpeas rinsed and drained

100g dried cranberries (optional)

1 bunch finely diced flat leaf parsley

50g sliced toasted almonds (optional)


1. Add coconut oil to a large pot and place over medium heat. Once oil is hot add the onion and sauté until onion is translucent, about 3-5 minutes. Stir in the
following spices: turmeric, cumin, cinnamon and salt and pepper; cook for 30 seconds more

2. Next add in the water, Essential Cuisine Aromatic Base and brown rice; bring mixture to a boil, then cover, reduce heat to low and cook for around 45 minutes or until cooked. After 15 minutes, remove from heat and drain

3. Stir in chickpeas, cranberries and parsley to the brown rice and mix until well-combined. Taste and adjust seasonings. Garnish with toasted almonds and extra parsley

Dr Sarah says...

Chickpeas are a rich source of vitamins. Wholesome and filling, they provide a good balance of slow release carbohydrate and protein.


This recipe features...

Aromatic Stock Base

Aromatic Stock Base

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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