Marcs Chickpea Risotto Food
MARC'S CHICKPEA RISOTTO
Jenny of the Veggie Challenge team, loves to add chickpeas to many of her dishes. Here's one of her favourites.
Provided by VeggieChallenge
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot with a tight fitting lid, sauté onion in oil.
- When the onion becomes golden, add the rice and stir for two minutes.
- Add tomatoes, water, strained chickpeas, vegetables, broth mix and the seasonings, and stir well.
- Cover and simmer until the rice is cooked (about 40 minutes). You may want to uncover towards the end to reduce the liquid, if necessary.
- Source: Vegetarian Tastes of Toronto, p. 83.
Nutrition Facts : Calories 596.2, Fat 11.3, SaturatedFat 1.6, Sodium 380.3, Carbohydrate 109.9, Fiber 11.6, Sugar 7.6, Protein 15.5
SMOKY CHICKPEA & PEARL BARLEY RISOTTO
Swap regular risotto rice for chickpeas and pearl barley to make this smoky chipotle-flavoured risotto. Add extra chipotle if you like it spicy
Provided by Liberty Mendez
Categories Dinner
Time 1h
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over a medium heat, add the onion and fry for 5 mins to soften slightly. Add the garlic and paprika, and fry for a further 30 seconds until fragrant. Tip in the tomatoes, stock, chickpeas, pearl barley and chipotle paste.
- Bring to the boil, cover with a lid and simmer for 35-40 mins until the pearl barley is tender but retains a little bite. Serve with a swirl of crème fraîche and a grinding of black pepper.
Nutrition Facts : Calories 490 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium
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