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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This was a really happy accident it was a rescue attempt when another recipe went wrong and it was so delicious I had to post it so I could make it again. These are the basic ingredients but I was planning to add a handful of raisins next time I make this. Ingredients:
400 g tinned chickpeas |
1 tablespoon mango chutney |
1 teaspoon garam masala |
1 teaspoon chili powder |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 tablespoon chili-garlic sauce (e.g. maggi brand) |
2 tablespoons vegetable oil |
1 cup cooked brown rice |
Directions:
1. In a small bowl mix the chutney, chili sauce, garam masala, chili powder, coriander and cumin to form a paste.
2. Heat the oil and fry the paste for one minute.
3. Drain the chickpeas and add to the pan, stir very well to coat the chickpeas with oil and spice mix.
4. Continue to cook the peas for 5 minutes over a moderate to high heat longer if desired.
5. Add the brown rice to the pan and mix well to coat the rice, cook for a further 3 - 4 minutes so the rice is hot and the grains are broken up.
6. Serve drizzle with plain yoghurt or sour cream.
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