Ingredients
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1 Cup ChickpeasCooked and drained
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2 Handfuls Kaleroughly chopped
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1 Cup Black Wild rice
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1 Handful Garlic ChivesChopped
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2 Small ShallotsSliced
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1 small ZucchiniCubed
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½ Tsp Ground Coriander
Directions
Roasted Chickpeas and kale are my favourite food in the world. I love how crunchy they are and how packed with nutrition they are. I love that you can make them with ultimately anything. My favourite chickpea meal is the combination of kale and wild rice.
Steps
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1
Done
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Cook your soaked chickpeas in the instant pot for 20minutes or until soft. Remember to season the cooking water before cooking. When they are cooked spread them on a baking season with a bit of turmeric and paprika and bake in the oven for 15 minutes. Do not let them dry too much. Cook the rice as well using the instant pot. Drain and set aside. |
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2
Done
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In the meantime while the chickpeas are baking, in a small saucepan drizzle some oil put your cooked rice and stir fry season with salt and coriander powder for about 6 minutes and set aside. In a separate sauce pan stir fry the shallots for 3 minutes add in the garlic and stir for a minute before combining the kale and stir for another 3-4 minutes. Add the zucchini and cook just until a little bit tender. |
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3
Done
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In a large bowl combine all the ingredients together and mix well. Serve in your favourite bowl and curl on the couch or your favourite place and enjoy. |
One Comment Hide Comments
This looks really delicious.