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.