Hi Everyone!

I know it’s been a while but better late than never is what I always say!

Summer is upon us and we all want to make the most of the short season so time is of essence! Food needs to be fun, fast and tasty! It’s easy to sidetrack during summer holidays with treats and sweets so it’s nice to have an easy, quick meal to make that is filling and nutritious. One should not have to compromise on being vegan/gluten free in order to make a quick, healthy and yummy meal.

I’m so excited to share this recipe with you all as this is probably one of my fav go-tos on a weekday. Chickpeas and brown rice blend! AND it’s naturally gluten free and vegan which is what we love at myferritale! AND AND it’s another InstantPot recipe! So you can just drop everything in there and easy chickpeas-y, it’s ready to go! It’s a win-win! With the InstantPot, you can even program it the night before so it slow cooks overnight or starts cooking just as you are brewing your morning coffee 🙂

Food should be tasty of course but when it’s easy to make, somehow it has a stronger appeal! What’s fun about this recipe is that you can also tailor it to your tastes. I add so many different spices and because of this, while incredibly simple, also ends up being super flavourful and delicious!

When I started following an Ayurvedic lifestyle, there were so many new food “rules” to follow. I had to come up with variations to what I was eating at the time but also come up with new recipes that met those food “rules”. One criteria of mine is that you should be happy and excited to eat your meal! Healthy eating can be exciting and yummy too! I think this recipe fits the bill and is one of those that has very little prep and can be made any day of the week!

The only recommendation for this recipe I have is to soak the chickpeas overnight. However, if that’s not possible, it’s just about having it cook slightly longer in the InstantPot.

Enjoy!

xoxo

INGREDIENTS:

• 100 grams (1/2 cup) chickpeas (soaked overnight)
• 150 grams (3/4 cup) rice (I use the Thai blend rice – check out my other post https://myferritale.wordpress.com/2021/05/09/thai-rice-blend/)
• 2 Tbsp oil (I used organic grapeseed oil)
• 1/2 Tbsp salt (to taste)
• 1/2 tsp cumin seeds/jeera
• 1 black cardamom seed (badi elaichi)
• 5 black peppercorns
• 5 cloves
• 90 grams (1/2 cup) peeled and chopped carrots
• 90 grams (1/2 cup) finely chopped onions
• 2 green chillies (optional)
• a few curry leaves (kadi patta)
• 370 mL (1 & 3/4 cup) water

STEPS:

Step 1: Soak the chickpeas overnight in water

Step 2: Soak the rice in water for roughly an hour

Step 3: Using the InstantPot on sauté; add oil, curry leaves (kadi patta), cumin (jeera) seeds, black cardamom (badi elaichi), peppercorns, cloves, onions, carrots, green chillies, strained chickpeas, strained rice, salt and sauté for a couple minutes

Step 4: Add water and give it all a good stir. The water should cover all the ingredients.

Step 5: On the manual setting, cook for 25 minutes. If the chickpeas were not soaked overnight, cook for 40 minutes on manual.

Voila!

Easy chickpeas-y! 🙂

#vegan #glutenfree #myferritale