After a hard day at the office coal-face and a commute home in the dark, preparing a proper meal can seem a real chore. So to prevent that pricey and less-than-healthy dive for the takeaway menu, try this simple chickpea and rice dish. It takes about 40 minutes to cook, but half of that is simmering time.
Despite using mostly store cupboard ingredients, this recipe provides plenty of dietary fibre as well as flavour. The sweetcorn can be substituted with other tinned or fresh vegetables. Non-vegetarians can throw in some cooked chorizo if liked.
As a bonus, there will be only one cooking pot to wash up. Perfect for those ‘is it Friday yet?’ nights.
The cooking pot should be something reasonably deep that you can fry in, and that has a lid.
Tins (all 400g size): 1 can chickpeas, 1 can chopped tomatoes, 1 can sweetcorn
Spices: 1tsp cumin, ½ tsp oregano, ¼ tsp pepper, ½ tbsp smoked paprika
Other items: olive oil, 1 onion, 2 cloves garlic, 200 grams rice, 350 ml vegetable stock (from a cube is fine!), small bunch fresh parsley (chopped)
Garnish (optional) : 1 fresh lemon, cut into quarters.
Now this is my perfect type of meal. Easy, one pot, tasty and healthy. Never thought of a chickpea and rice stew before.
I can always do with quick recipes that work when I haven't done the shopping in a while. Especially when there are random vegetables that need using up.