Made from store cupboard essentials, this is all I want from food on an overcast day. Not overwhelming to make, filling and nutritious, this one pot meal pretty much takes care of itself. Store the leftovers airtight In the fridge for up to a few days and it is the perfect meal to reheat without compromising on flavour or texture.
Easy Peasy Turmeric and Vegetable RiceDifficulty: Easy
This recipe serves about 6 portions.
1 onion, diced
2 garlic cloves, finely chopped
2 tsp coconut oil
1 can chickpeas, drained
1 can lentils, drained and rinsed
1 tbsp Paprika
1 Kallo chicken stock cube
2 tsp cumin
1 tsp turmeric
1/2 can cherry tomatoes
salt and pepper to taste
2 tbsp lemon juice
- Sweat the onion and garlic in the coconut oil over a low heat for about 8 mins, until golden brown and soft.
- Add the chickpeas and fry for about a minute, then add the tomatoes, lentils, turmeric, paprika, cumin, salt and pepper and leave to simmer.
- Add a little extra water to the pan with a stock cube, stirring continuously. The liquid should start to cook down a little bit, then you can add the lemon juice and serve.
- This recipe tastes brilliant topped with some crumbled feta cheese alongside some buttery Soda bread, but is also just as good and wholesome served on it’s own.