This delicious butter chickpea is filled with warming spices like garam masala, ginger, curry powder, fenugreek and sweet paprika and a rich creamy sauce. The addition of carrots fills this dish with vitamins. This dinner takes comfort to the next level.
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preparation time: 10 min
Total time: 30 min - difficulty level: 1
- recipe ID: PB73
- cuisine region: India
Featured Saskatchewan Products:
You will need:
- knife
- strainer
- pot with lid
- baking sheet
- pan with lid
- cutting board
- vegetable peeler
- oil
- salt & pepper
- water
Preparation
1
Prepare & cook the rice: Rinse the brown rice in a strainer.
In a pot, add the brown rice, water 1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p) and salt. Stir.
Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Set aside.
2
Prepare the vegetables: Wash and clean all produce. Wash and clean all produce. Slice the onion. Peel and cut the carrot.
3
Cook the vegetables: In an oiled pan on medium heat, add the onion and carrot. Season with salt.
Stirring regularly, cook on medium heat for 5 minutes.
4
Finish the butter chickpea: Add the butter chickpeas mix and water 1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p) to the vegetables. Add the spiced chickpeas to vegetables. Season with salt. Combine.
Bring to a simmer on medium heat. Simmer on medium low heat 15 to 20 minutes.
6
Garnish & serve: Separate the cilantro leaves. Thinly slice the Thai pepper.
In individual bowls, place the brown rice and butter chickpeas. Garnish with cilantro and Thai pepper. Serve.
Note: Thai pepper is very spicy, add it slowly based on how spicy you like your dish.
Bon Appétit!
What's in my kit
2 portions
4 portions
6 portions
Note: Full list of ingredients at the bottom of the page.
Dr. Herrington's Health Fact
Regina Naturopathic
CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer.
Cooking with Kids
Cooking for kids?
The Thai pepper is very hot. Explore with the kids to discover if they like it’s flavour.
Making this recipe with kids? Ask the child to help by completing step 1 & 3:
- Rinse the rice in the strainer. Add to the pot with water and salt.
- Add the vegetables to an oiled pan and cook for 5 minutes.
Recommended Wine Pairing
Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour: Red
Alcohol: 13.5%
Price (SLGA): $17.77
Deinhard green label Riesling
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol: 10.0%
Price (SLGA): $14.02
Tags
Note: We cannot guarantee any dish is allergen free.
Ingredients
- brown rice
- spiced chickpeas: chickpeas, spices: ginger, garlic, coriander, tumeric, cumin, gram masala, fenugreek, sweet paprika
- onion
- carrot
- butter chicken mix: cream, tomato paste, water, cornstarch, spices: ginger, garlic, coriander, tumeric, cumin, gram masala, fenugreek, sweet paprika
- Thai pepper
- cilantro
Nutritional Information
