first courses from Italy

Full black thay rice with masala chickpeas

Full black thay rice with masala chickpeas

vegan high in iron high in potassium with good fats

ready in

1 hour 40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Full black thay rice with masala chickpeas

Inviting and spicy recipe with Thai whole and organic thay rice from Thailand. Ume Sapiens recipe for Ilcircolodelcibo

Full black thay rice with masala chickpeas step 1

step 1

Rinse well both chickpeas and rice and leave to bathe all night in two separate containers. The rice should be dipped in as much water as its volume is doubled (eg 1 cup of rice in 2 cups of water)

Full black thay rice with masala chickpeas step 2

step 2

Drop the chickpeas and bake in plenty of water with a laurel leaf until they are soft, without salty.

Full black thay rice with masala chickpeas step 3

step 3

Then lay the rice in its own soaking water, with cardamom and salt. Cover the pot and lower the flame when it bubbles.

Full black thay rice with masala chickpeas step 4

step 4

When the rice has absorbed all the water turn off the fire.

Full black thay rice with masala chickpeas step 5

step 5

Cut the carrots into match, trite garlic and onion finely and make the leek with strips of 5-7 cm.

Full black thay rice with masala chickpeas step 6

step 6

Put the vegetables in a wok with oil and masala, take two minutes, blend with the boiling water of the chickpeas and let it boil for 5 minutes.

Full black thay rice with masala chickpeas step 7

step 7

Add the boiled chickpeas and the raisins, continue for another 10 minutes, adding a little water to stew in the damp.

Full black thay rice with masala chickpeas step 8

step 8

Serve the rice in the middle of the dish, giving it the shape of an overturned cone and chickpeas stew all around to accompany it, sprinkle with fresh chopped coriander (if it's season).

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