Recipe Details
Ingredients
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1(14.5 ounce) canchickpeas (garbanzo beans), drained and rinsed
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¼cupred wine vinegar
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1teaspoonground coriander
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1teaspoonground cayenne pepper
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½teaspoonground cumin
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½(16 ounce) packageditalini pasta
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1 ½cupsshort-grain rice, rinsed
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cold water, to cover
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1 ½cupsdark brown lentils
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water to cover
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1pinchsalt and ground black pepper to taste
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1tablespoonolive oil
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1yellow onion, minced
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3clovesgarlic, minced
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1(14 ounce) cancrushed tomatoes
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1tablespoonbutter
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3cupschicken stock
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1(3 ounce) canFrench-fried onions
Cooking Directions
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Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
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Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
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Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
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Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.
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Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
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Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
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Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.
Tips
Instead of French-fried onions, you can caramelize 4 large sliced onions in butter and brown sugar for 45 minutes and serve with both kinds of onion. It’s sensational!
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories498 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 3g |
15% |
Cholesterol 4mg |
1% |
Sodium 797mg |
35% |
Total Carbohydrate 84g |
31% |
Dietary Fiber 13g |
45% |
Total Sugars 4g |
|
Protein 18g |
35% |
Vitamin C 11mg |
12% |
Calcium 75mg |
6% |
Iron 7mg |
37% |
Potassium 713mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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