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Spiced rice and chickpea salad

Leftover is rice is perfect for making new dishes, such as salads, stuffed veggies, meatballs and burgers. This spiced rice and chickpea salad is ready in just 15 minutes.  You can serve it as a main vegan dish or as a side dish with grilled meat or fish.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small red onion
  • 2 cloves of garlic
  • 1 small piece of ginger
  • ½ red bell pepper
  • 1 Tbsp olive oil
  • ½ tsp turmeric
  • 1 tsp black cumin seeds
  • 1 pinch cayenne pepper
  • ½ tin chopped tomatoes
  • ½ cup water
  • Salt &pepper
  • 1 tin chickpeas drained
  • 2 handful of spinach
  • 1.5 half cup cooked rice

Method
 

  1. Thinly slice the onion and garlic. Chop the ginger.
  2. Chop or slice the red pepper.
  3. Heat the oil in a wok or frying pan and stir-fry the onion, ginger and red pepper for 5 minutes.
  4. Add the garlic, turmeric, cayenne and cumin seeds, then stir for 30 seconds or so.
  5. Add the tinned tomatoes and water. Season with salt & pepper.
  6. Bring to the boil and cook for about 5 minutes, then add the chickpeas and spinach and cook for another 3-5 minutes, until the spinach has wilted.
  7. Finely, add the rice and stir to warm through.
  8. Serve warm.