Hot Sour Chick Peas with Sweet Rice Recipe

Hot Sour Chick Peas with Sweet Rice Recipes

Ingredients :

350g dried chick peas, soaked overnight and drained

60ml vegetable oil

1 large onion, very finely chopped

225g tomatoes, peeled and finely chopped

15ml ground coriander

15ml ground cumin

5ml ground fenugreek

5ml ground cinnamon

1-2 hot green chilies, seeded and finely sliced

2.5cm fresh root ginger, peeled and grated

60ml lemon juice

15ml chopped fresh coriander

salt and freshly ground black pepper

For the Rice

40g ghee or butter

4 green cardamom pods

4 cloves

650ml boiling water

350g basmati rice, soaked for 20 minutes and drained

5-10ml granulated sugar

5-6 saffron strands, soaked in warm water

Method :

Cook the chick peas in simmering water, covered, for 1-1 1/4 hours until tender. Drain, reserving the liquid. Heat the oil in a saucepan. Reserve about 30ml of the onion and add the remainder to the pan. Fry for 4-5 minutes, stirring frequently. Add the tomatoes. Cook over a low heat for 5-6 minutes until they are very soft.

Stir in the ground coriander, cumin, fenugreek and cinnamon. Cook for 30 seconds, then add the chick peas and 350ml of the reserved cooking liquid. Season with salt, cover and simmer gently for 15-20 minutes. Meanwhile, to make the rice, melt the ghee or butter in a saucepan and fry the cardamom pods and cloves for a few minutes.

Remove from the heat and, when the fat has cooled a little, add the boiling water and rice. Stir, cover tightly and cook by the absorption method for 10 minutes. When the rice is cooked, add the sugar and saffron liquid and stir thoroughly. Cover again. The rice will keep warm while you finish cooking the chick peas. Mix the reserved onion with the sliced chilies, ginger and lemon juice, and stir the mixture into the chickpeas. Add the fresh coriander, adjust the seasoning and serve with the rice.

Chilies provide the heat in this classic hot sour dish.

Serves 4

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