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
- 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.
- 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.
- In a bowl, toss the cooked chickpea sprouts with spices.
- 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.
- Once the rice is cooked, combine it with the chickpea sprouts, sultanas, Alfa sprouts, mixed radish sprouts, and fried shallots.