670
Calories
29.8g
Protein
23.2g
Fat
85.3g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 5 ml (1 tsp)
- Lemon juice - 15 ml (1 tbsp)
- Onion - 50 g (0.5 whole)
- Turmeric - 0.3 g (1 pinch)
- Salt and pepper - 0.3 g (1 pinch)
- Carrot - 50 g (0.5 whole)
- Pine nut - 20 g
- Cumin - 0.3 g (1 pinch)
- Rice - 40 g
- Chickpeas - 100 g
- Sprouts - 15 g (0.5 cup)
How to make:
- Dice onion coarsely and grate the carrot
- Soak rice (preferably overnight) and boil chickpeas until half cooked
- Pour oil into a wok (deep frying pan)
- Lay out in layers: first onion, then carrot, after that add chickpeas
- Add rinsed and soaked rice on top, then season with spices
- Pour water over rice with vegetables, so that it covers the rice by approximately 1 cm
- Simmer over low heat for about 30 minutes, until rice is cooked
- Serve with sprouts, drizzled with lemon juice and sprinkled with pine nuts
