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Golden rice with crispy chickpeas
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 579
  • Fat about 24g
  • Carbohydrates about 78g
  • Protein about 13g
This is needed
This is needed for 4 people
Rice
  • 2 tbsp olive oil
  • 1 tbsp Madras curry powder
  • 1 stick lemongrass, core finely chopped
  • 1 tsp ground coriander seeds
  • 2 spring onion incl. green part, cut into rings
  • 2 tsp ginger, finely grated
  • 2.5 dl coconut milk
  • 2 dl vegetable bouillon
  • 300 g jasmine rice
  • 220 g frozen leaf spinach, defrosted
  • salt and pepper to taste
Chickpeas
  • 2 tbsp olive oil
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 4 shallot, cut into thin slices
  • 2 garlic clove, sliced
  • 0.75 tsp sea salt
  • 0.25 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
  • 4 sprigs coriander, torn into pieces
  • 1 lime, cut into wedges
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And that's how it's done
And that's how it's done
Rice
Heat the oil in a pan. Briefly sauté the lemongrass, curry, coriander and ginger. Add the spring onions and cook briefly. Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Add the rice and cook briefly. Add the coconut milk, stock and spinach, bring to the boil, cover and simmer over a very low heat for approx. 5 mins. Turn off the heat and leave the rice to fluff up in the pan for approx. 15 mins.; do not remove the lid. Stir the rice, season.
Chickpeas
Heat the oil in a non-stick frying pan. Fry the chickpeas, shallots and garlic for approx. 10 mins., stirring occasionally until the chickpeas are crispy, season. Plate up the rice with the chickpeas, coriander and lime wedges.