Chickpeas with Lime and Rice
A recipe with lime and spices kind of Indian style, that my husband likes. I tried this again without the broccoli stalks and it is way pungent. I am trying peas, since I used 4 limes. Next time I will go with less lime juice. I was using fresh, don't know how the bottled juice works
Equipment
- 1 cutting board
- 1 2 qt pot
- 1 fry pan
- 1 Lemon and lime squeezer Sturdy like this, https://amzn.to/3LsUvHE
Ingredients
- 1 whole onion chopped
- 2-3 cloves garlic minced
- 1 3/4 tsp olive oil
- 4 whole limes squeezed for juice
- 4 whole limes grated for lime zest need 1 TBS
- 1/2 cup white basmati rice
- pinch ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- pinch crushed red pepper optional
- 1 Tbsp lime zest My daugter bought this for us https://amzn.to/3J41lmi
- 1 1/2 Cups Vegetable broth
- 1 15 oz can of garbonzo beans drained and rinsed or Aldis or 1/2 cup dried soaked and cooked https://amzn.to/3SIno4X
- 1 stalk broccoli shredded (Optional because I had some)
Instructions
- In the 2 qt pot, heat the olive oil and add the onions and saute for 5 minutes
- Add the minced garlic
- add the rice, cinnamon, ginger, cumin and lime zest, stirring all to toast for 5 minutes.
- To the browned spices and rice, add 1 1/2 cups of vegetable broth, and lime juice. Cook or steam till rice is soft
- Meanwhile in a nonstick sauce pan, add garbonzo beans. I added the broccoli slaw here (optional) and heat for 5 minutes.
- Pour sauce made with lime juice over the garbonzo beans and shredded broccoli (optional I just had some) Heat together and serve.
Notes
This recipe is full of flavor, and has all compliant ingredients for blood type O. With lots of folate and sulphorophanes. Added citrus gives it a zing. The broccoli slaw worked best to tone down the citrus. You can experiment with less juice or more vegetables
Want something simpler? https://www.eatingbirdfood.com/air-fryer-chickpeas/ she has BBQ, Chili Lime, Ranch, and Honey
