Middle Eastern beetroot rice bowl with chickpeas
with sweet-garlicky eggplant, lamb's lettuce and mint-yoghurt- Melk (inclusief lactose)
- Pecannoten
- Sesamzaad
- Pinda's
- Pistachenoten
- Walnoten
- Macadamianoten
- Cashewnoten
- Noten
- Paranoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
- Selderij
.
Ingredients
75 g
White long grain rice
125 g
Pre-cooked beetroot
20 g
Lamb's lettuce
20 g
Chopped dates
(May be present: Pecannoten, Sesamzaad, Pinda's, Pistachenoten, Walnoten, Macadamianoten, Cashewnoten, Noten, Paranoten, Amandelnoten, Hazelnoten)
½ piece
Eggplant
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
1 piece
Garlic
½ piece
Lemon
½ pack
Chickpeas
½ sachet(s)
Middle Eastern spice mix
5 g
Fresh mint
(May be present: Selderij)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
¾ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
to taste
Extra virgin olive oil
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C. Drain the chickpeas and set aside 30 gr per person in a bowl.
- Take the rest of the chickpeas and dry them with kitchen paper, then transfer to a bowl. Drizzle lightly with olive oil, then season with salt and pepper.
- Toss well to coat, then transfer to a parchment-lined baking sheet and roast for 15 - 20 minutes, or until brown and crunchy.
- Place back to the bowl, add the middle eastern spices and toss well to coat.
- Boil plenty of water in a pot or saucepan and cook the rice for 8 - 11 minutes, then drain and set aside.
- In the meantime, crush or mince the garlic and chop the eggplant into 1cm cubes.
- Heat a drizzle of olive oil in a lidded deep frying pan over medium-high heat. Add the eggplant, garlic, black balsamic vinegar and a splash of water and fry for 6 - 8 minutes with a lid.
- In the meantime, finely chop the mint and cut the lemon into 8 wedges.
- Add the beetroot and it's juice to the chickpeas that you set aside. Use a handblender to mix together and season to taste with lemon juice and salt.
- Add the dates to the eggplant and fry without a lid for another 2 minutes, stirring occasionally. Season to taste with salt and pepper.
- In a small bowl, combine the yoghurt with half of the mint. Season to taste with salt and pepper.
- In another bowl, toss the lamb lettuce with extra virgin olive oil to taste and the juice of 1 lemon wedge per person.
- Mix the beetrootpurée with the cooked rice and serve it on deep plates. On the side, add the lamb’s lettuce, fried eggplant and crunchy chickpeas.
- Drizzle with the mint yoghurt and crumble over the white cheese.
- Garnish with the rest of the mint. Serve with any remaining lemon wedges.
Did you know... beetroot is very high in fibre - 200g provides a fifth of the RDA. It's also rich in potassium, which helps maintain a healthy blood pressure.
