PREPARATION: 10 MIN   |    COOKING: 25 MIN    |    READY IN: 35 MIN 

Ingredients (6 serves)

• 400g sprouted chickpeas
• 2cm fresh ginger (diced finely)
• 1 cup uncooked long grain rice
• 1¹⁄₂  cups water
• 1 tbsp olive oil
• ¹⁄₄ cup sultanas or currants
• ¹⁄₄ cup alfalfa sprouts
• ¹⁄₂ cup Delicious Crispy Shallots

Optional

• 3-4 Chicken thighs (cut into 2cm pieces)

Spices

• 1 tsp Garam masala powder
• 1 tsp Cumin powder  
• 1 tsp Sumaec powder (optional) 
• 1 tsp Sea salt
• Pinch of black pepper 

 

Method

1. Boil water in a large pot. Add chickpea sprouts and cook for 15-20 minutes until soft inside but firm outside. Drain and set aside.
2. Cook the rice. In a saucepan, combine rice, water, and a pinch of salt. Bring to a boil, cover, then reduce to a simmer for 10 minutes until water is absorbed. Remove from heat and let it rest for another 10 minutes. Alternatively, use a rice cooker.
3. In a bowl, toss the cooked chickpea sprouts with spices.
4. Heat olive oil in a large frying pan over high heat. Add the chickpeas and ginger, and cook until crispy. Optionally, roast in the oven at 180°C for 5 minutes. If using chicken, add it after cooking the chickpeas and cook until done.
5. Once the rice is cooked, combine it with the chickpea sprouts, sultanas, Alfa sprouts, mixed radish sprouts, and fried shallots.