Chickpea Basil Sauté |
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Ingredients 1 tbsp extra virgin olive oil 2 onions, sliced ˝ tsp cumin seeds 1 small red pepper, cut into strips 1 tbsp water 3 spring onions, chopped 2x400g tins chickpeas, rinsed and drained 2 bunches fresh basil, chopped 170g brown rice, cooked and kept hot sprigs of basil, to garnish
Method 1. Heat the oil in a large non stick frying pan over medium high heat. Add the onions and cumin seeds and cook, stirring frequently for 7 minutes. 2. Add the red pepper and water. Cover, reduce the heat to low and cook for 2 minutes. Add the spring onions and chickpeas and cook for 2 minutes. Remove from the heat and add the basil. Serve with rice and garnish with sprigs of basil.
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