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Basmati rice with sweet and sour chickpeas
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Basmati rice with sweet and sour chickpeas Suitable for Vegans
Basmati rice with sweet and sour chickpeas

Ingredients for the sponge

• 200gr chickpeas
• 2 Tbsp sultana raisins
• 1 small onion
• 2 Tbsp sunflower margarine
• 1 tsp turmeric powder
• 1 small bunch of fresh coriander
• juice of 1 lemon
• 1 Tbsp olive oil
• salt, pepper
• basmati rice


• Soak the chickpeas overnight, then cook them in salty water along with a couple of bay leaves and 1 garlic clove.

• Gently stir fry the chopped onion in a couple of tablespoon of sunflower margarine, add the sultana raisins and stir for a few minutes.

• Add the turmeric powder and finally the cooked chikpeas.

• Stir well and add a bit of water if necessary then cook for a few more minutes until all ingredients are well combined together.

• Chop the coriander, mix it with the lemon juice, olive oil and a pinch of salt and pepper.

• Serve the chickpeas with white basmati rice and the pesto coriander which will go well with the sweet taste of the chickpeas.

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