Cookbook

Chickpea Masala & Saffron Rice

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Ingredients

  • 1 Tbsp cumin, ground
  • 1/4 tsp saffran, fils
  • 1 cup riz, basmati
  • 1 3/4 cup bouillon de poule, ou eau
  • 1 Tbsp huile d'olive
  • 1 small oignon, red, finely diced
  • 1 gousse ail, minced
  • 1 Tbsp gingembre, peeled and minced, fresh
  • 2 Tbsp curry
  • 1/4 cup creme
  • 1 can pois chiches, rinsed and drained
  • 1 epinards, bunch or bag
  • 1 citron, jus

Instructions

In sauce pan, combine cumin and saffron over medium heat. Toast, stirring, until fragrant and slightly darkened in color, about 2 minutes. Add the rice and stock. Bring to a simmer. Reduce the heat to low and cook for 15'. Remove from the heat and let stand, covered, for 10'.

Meanwhile, in a saute pan, heat the olive oil. Add the onion, garlic and ginger, and cook, stirring until softened, about 10'. Add the curry powder and cook, stirring, until aromatic, 3- 4'. Add the cram, 1/4 water, the chickpeas, and stir to combine. Add the spinach and saute until wildted, 2-3'.

Spoon the rice onto plates and top with the curried chickpeas and spinach.

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