Rice with chickpeas and 12 spices

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By

@ruanfelix

View in original language

(Português)

10 min(s)

4 servings

Ingredients

• Cooked rice | 300 g
• Cooked Chickpeas | 250 g
• Chopped leek | 1 unit(s)
• Chopped Onion | 1 unit(s)
• Chopped Parsley | 1 unit(s)
• Smoked paprika | 1/2 tablespoon
• Coriander powder | 1 teaspoon
• Cumin powder | 1 teaspoon
• Turmeric Powder | 1 coffee spoon
• Cinnamon powder | 1 coffee spoon
• Allspice Powder | 1 coffee spoon
• Cardamom powder | 1 coffee spoon
• Nutmeg Powder | 1 coffee spoon
• Blonde Powder | 1 coffee spoon
• kummel seed | 1 coffee spoon
• Clove powder | 1/2 teaspoon
• Fennel Powder | 1/2 teaspoon
• Almonds | 200 g
• Salt and pepper |  to taste
• Olive oil for sauteing |  to taste

Recipe

1. In a large pan add oil and fry the onion until translucent.
2. Then add the chopped leek and sauté for another minute.
3. Add the rice, chickpeas, spices and salt and stir well until the aromas are released.
4. Saute for another five minutes. Turn off the heat, adjust the salt and pepper and finish with the parsley, almonds and a generous drizzle of olive oil.

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