Middle Eastern Spiced Chickpea Rice | Brenda Janschek Health & Lifestyle
This is the type of yummy food I am served when I visit my Middle Eastern relatives. Spicy, succulent and very satisfying, instantly connecting me with the food of my childhood. What makes this dish...
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Cooking tools:
- Saucepan
- Skillet
- Stove
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Colander
- Mason jar
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1 1/2 teaspoons Baharat (Middle Eastern spice blend)
- 1 1/2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
- 2 cups basmati rice
- 2 tablespoons olive oil
- 3 1/2 cups water (I do 2 cups homemade chicken stock and 1.5 cups water)
- 1 can chickpeas (rinsed and drained)
- 500 g rump steak
- 1/2 cup slithered almonds pan fried in 1 tablespoon olive oil until golden
- Handful of fresh coriander leaves
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